Chickpea Cutlets
A delicious plant-based alternative to classic cutlets, made with chickpeas and aromatic spices. Crispy on the outside and soft inside, they are easy to prepare and perfect for a satisfying vegetarian meal.
Ingredients
- 500 g cooked chickpeas, drained
- 40 g chickpea flour
- 40 g potato starch
- 30 g extra virgin olive oil
- Chili powder to taste
- 1 tsp turmeric
- Pinch of cumin
- Salt to taste
- Black pepper to taste
- 100 g all-purpose flour
- 130 g water
- Salt to taste
- Breadcrumbs as needed
- Extra virgin olive oil for frying
How to Make It
- Place chickpeas in a food processor
- Add chickpea flour, olive oil, salt, and pepper
- Add chili powder, turmeric, cumin, and potato starch
- Blend until a compact and smooth mixture forms
- If the mixture is too dry, add a little oil or water
- If too soft, adjust with a small amount of breadcrumbs
- In a bowl prepare the batter by mixing flour and water
- Add a pinch of salt and mix until smooth
- Divide the mixture into portions of about 120 g
- Shape into balls, then flatten into cutlet shapes
- Dip each cutlet into the batter
- Coat with breadcrumbs evenly
- Heat a layer of oil in a pan
- Fry each cutlet for 2 to 3 minutes per side
- Cook until golden and crispy
- Drain on paper towel
- Serve hot with vegetables or a side of your choice
Tips
- Blend thoroughly to achieve a smooth and workable mixture
- Adjust consistency depending on moisture level
- Use spices to customise flavour
- Bake at 200°C / 400°F for about 18 minutes for a lighter version
Storage
- Keeps 1 to 2 days refrigerated
- Can be frozen before cooking