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

Scale

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