Seed-crusted chickpea and tofu cutlets

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Tofu160 g
• Chickpea flour20 g
• Sesame seeds10 g
• Sunflower seeds10 g
• Mixed salad greens100 g
• Cherry tomatoes100 g
• Extra virgin olive oil2 teaspoons
• Lemon juice1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy, sesame,

Method

1. Heat the oven to 200 °C, fan, and line a tray with baking paper. Drain the chickpeas and pat the tofu dry with kitchen paper.
2. In a food processor blend the chickpeas and tofu with salt and pepper until compact; add the chickpea flour and shape two cutlets about 1.5 cm thick.
3. Roughly chop the sesame and sunflower seeds and put them on a plate; press the cutlets into them on both sides so the crust sticks well.
4. Place them on the tray, brush with half the oil and bake at 200 °C for 25 minutes, turning halfway with a spatula, until the crust is golden and crisp.
5. Meanwhile wash the mixed salad and cherry tomatoes, halve the tomatoes and dress everything with the remaining oil, the lemon juice and a pinch of salt; serve with the cutlets.