Chickpea Cutlets

Name: Chickpea Cutlets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Precooked chickpeas (already drained) 2 cups; Chickpea flour ½ cup; Potato starch &frac13; cup; Extra virgin olive oil 2 tbsp; Green Peperoncino to taste; Powdered turmeric (flush) 1 tsp; Powdered cumin 1 pinch; Fine salt to taste; Black pepper to taste; Type 00 flour 0.8 cup; Water ½ cup; Fine salt to taste; Breadcrumbs to taste; Extra virgin olive oil to taste

it fr de es br

520.5

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 520.5
Carbohydrates g 66.8
of which sugars g 4.8
Protein g 15
Fats g 21.4
of which saturated fat g 2.7
Cholesterol mg 10.2
Sodium mg 510.4

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Makes: 4 pieces
Cost: Low

PRESENTATION

Chickpea cutlets are just, you know, a really great way to dive into plant-based meals. They're super easy and, honestly, pretty quick to make. You've got this dish that's all crispy on the outside and moist inside—so so good. By blending precooked chickpeas with spices and aromatics, these vegan cutlets achieve a perfect texture—tender yet firm enough to hold their shape for that satisfying crunch. And the batter? It works great with breadcrumbs to create a golden crust, reminiscent of classic meat versions but with a unique twist. It's amazing how effortlessly the mixture can be shaped and prepared, fitting seamlessly into the world of easy vegan recipes. Plus, the seasonings add a tangy kick—making every bite deliciously exciting.

So, whether you're after something hearty yet light, these plant-based cutlets are perfect. In the Middle East and beyond, there’s this growing trend of swapping meat for legumes. And these homemade chickpea cutlets? They’re a stellar example. While there are many vegetarian cutlets out there, chickpea-based ones are different because they're packed with protein and really, really adaptable. Serve them with salad, stuff them into a pita, or enjoy them with your favorite dipping sauce. The crispy coating is a hit with everyone, and the inside stays moist without crumbling. And listen, you can experiment with different seasonings or add other veggies, much like the variations found in Mediterranean and Middle Eastern kitchens.

These vegetarian cutlets show how simple plant-based food can be both tender and bursting with flavor—no complex steps needed. They're a go-to for anyone curious about healthy cutlet recipes that don't skimp on taste or texture. Whether you're a long-time vegan or just exploring, these cutlets are a tasty and satisfying option. For sure. They bring the best of Middle Eastern culinary traditions right into your kitchen.

INGREDIENTS

520.5

Calories per serving

for 4 cutlets: Precooked chickpeas 2 cups (500 g) - (already drained); Chickpea flour ½ cup (40 g); Potato starch ⅓ cup (40 g); Extra virgin olive oil 2 tbsp (30 g); Green Peperoncino to taste; Powdered turmeric 1 tsp - (flush); Powdered cumin 1 pinch; Fine salt to taste; Black pepper to taste

for the breading: Type 00 flour 0.8 cup (100 g); Water ½ cup (130 g); Fine salt to taste; Breadcrumbs to taste

for frying: Extra virgin olive oil to taste

Preparation

How to prepare Chickpea Cutlets

In the bowl of a mixer, add the previously rinsed and drained chickpeas 1, chickpea flour 2, oil 3, salt, and pepper.

Add the chili pepper, turmeric 4, cumin 5, and cornstarch 6.

Close everything up and blend thoroughly 7. At first, the mixture will seem very dry and powdery, but as you continue blending, it will thicken and become malleable. You can optionally add a bit more oil or a tablespoon of water if it is too dense. Prepare the batter: in a bowl, pour flour and water. Mix well with a fork 8 and season with salt 9.

Now take pieces of dough weighing about 4.2 oz and form a ball 10, then flatten it between your hands to shape it into a cutlet. Pass it first in the batter 11 and then in the breadcrumbs 12.

Fry each cutlet in a pan with about 0.5 inch of oil 13 until golden brown. It will take 2-3 minutes per side; use a spatula to turn it over and then drain it on absorbent paper 14. Continue this way until they are all cooked and serve your chickpea cutlets with a side of vegetables 15.

Storage

You can store the cutlets in the fridge for 1-2 days.

If you prefer, you can freeze the cutlets before cooking.

Advice

It is advisable not to substitute chickpea flour, but if you absolutely cannot find it, try increasing the amount of cornstarch, adjusting based on the dough's consistency. If it is still too moist, adjust the consistency by adding breadcrumbs.

If you are not following a vegan diet, you can replace the batter with a beaten egg for a traditional breading.

If you want to eliminate gluten from this recipe, make the batter with potato starch or rice flour.

You can season the dough with spices and herbs of your choice. Remember that turmeric helps give color.

The cutlets can also be baked in the oven at 392°F for 18 minutes.

You can use the chickpea water (aquafaba) to make an accompanying mayonnaise.

For the translation of some texts, artificial intelligence tools may have been used.