Chickpea cutlets are made with a few simple ingredients.
- Chickpea flour
- Cornstarch
- Salt and some spices like cumin and paprika
- Olive oil
- Water
- Breadcrumbs for coating
They are a tasty meat substitute (looks like it could be chicken right?)
and you can make up a few of these vegan “chicken” cutlets for lunch or dinner in no time at all.
How to make chickpea cutlets
To get started, all you do is whisk together the chickpea flour, cornstarch, salt, cumin and paprika in a bowl.
Next add the water and a bit of olive oil to the dry ingredients in the bowl.
Mix thoroughly. The consistency should be soft like creamy peanut butter. If the mixture seems too runny, add a bit more of the chickpea flour. The batter will yield 4 cutlet servings. If you want, make smaller cutlets. It’s up to you.
Next coat the chickpea batter with breadcrumbs. I like Panko breadcrumbs, but you can use any kind you prefer.
On a plate pour a cup of breadcrumbs for the coating. Next place a spoonful of the soft batter on top of the breadcrumbs.
Since the batter is soft and sticky, it helps to sprinkle a few of the breadcrumbs on top of the batter and flatten with your fingers until you have a cutlet shape.
Have a second plate ready for the cutlets. Use a spatula to transfer the soft uncooked chickpea cutlets to this plate so they don’t lose their shape.
Next step is cooking the cutlet. Pour the olive oil in a pan to coat the bottom. I like using a nonstick pan and the one I use is 12″ so all of the cutlets can be cooked at the same time. Heat the oil in the pan. When the oil is hot, add the cutlets and cook until each side is browned nicely. I find a medium heat works best with a nonstick. Adjust according to your stove and pan. The goal is to pan fry the cutlets until they are brown and crispy.
How to serve chickpea cutlets
- Serve the cutlet with a squeeze of lemon on a bed of greens for an Italian chickpea cutlet “Milanese” dish.
- Serve the cutlet with some tomato sauce and some vegan ricotta or cheese as a chickpea cutlet “parmigiana”dish
- Serve the chickpea cutlet on a sandwich topped with some vegan mayo, tomato and greens.
Try the cutlet with any sides such as spinach, kale, roasted tomatoes, cannellini bean dip or roasted vegetable dip.
This blog post is about chickpea cutlets: how to make them and how to serve them.
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Chickpea Cutlets
- Total Time: 20-25 minutes
- Yield: 4 1x
- Diet: Vegan
Description
These crispy chickpea cutlets are so good! The ingredients are simple and they don’t take long to make, so you can have a delicious and satisfying lunch or dinner in no time! They are versatile too. Serve them on a bed of greens, on a sandwich or with some tomato sauce and plant-based cheese like a vegan “chicken” parmigiana.
Ingredients
1 1/3 cups chickpea flour (garbanzo bean flour is the same thing)
1T cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1 cup panko breadcrumbs (any kind of breadcrumbs will work)
1 teaspoon olive oil, plus 1/4 cup for pan frying the cutlets
1/2 cup water
Instructions
-
In a bowl, whisk together the chickpea flour, cornstarch, salt, cumin and paprika until all of the ingredients are combined thorougly.
- Add the water and 1 teaspoon of olive oil to the dry ingredients in the bowl. Mix thoroughly. The batter will be very soft and sticky, similar to the consistency of smooth peanut butter.
- Pour 1 cup of breadcrumbs on a plate. This will be for coating the cutlets. Have a 2nd plate available.
- Place a spoonful of the soft batter on top of the breadcrumb plate. Since the batter is soft and sticky, it helps to sprinkle a few of the breadcrumbs on top of the batter and then flatten with your fingers until you have a cutlet shape. Each spoonful will make 1 cutlet and there will be a total of 4.
- After you have coated a cutlet with breadcrumbs, use a spatula to transfer it to the 2nd plate. You’ll need to use a spatula because the batter is soft and the spatula will help keep the shape of the cutlet. The cutlet will be too soft to pick up with your fingers.
- Pour 1/4 cup of olive oil to coat the bottom of a 12″ nonstick or stainless steel skillet or sauce pan. Heat the oil on medium.
- When the oil is hot, add the cutlets and cook until each side is browned nicely and is crispy. You don’t want to use too high of a heat. The breadcrumbs will burn. Medium heat works best.
- While the cutlets are warm, Sprinkle with a bit of salt.
Notes
Use a 12 inch fry or sauce pan for this recipe. You’ll be able to cook all 4 chickpea cutlets at the same time.
Serve the cutlet with a squeeze of lemon on a bed of greens for an Italian chickpea”Milanese”dish.
Serve the cutlet with some tomato sauce and some vegan ricotta or cheese as a chickpea “parmigiana”dish
Serve the cutlet on a sandwich topped with some vegan mayo, tomato and greens.
- Category: lunch, dinner
Keywords: vegan chicken cutlet, vegan cutlet, chickpea cutlet
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