Chickpea Chicken Cutlet Vegan
Satisfy both your taste buds and dietary preferences with these irresistible Chickpea Chicken Cutlets, a 100% vegan delight that’s packed with flavor and plant-based protein! Made with hearty mashed chickpeas, aromatic garlic and onions, and a perfect blend of paprika and cumin, these cutlets strike the ideal balance between savory and satisfying. Nutritional yeast adds a subtle "cheesy" depth, while ground flaxseed serves as the ultimate egg-free binder. Crisped to golden perfection in a skillet, these cutlets are as versatile as they are delicious—serve them alongside a fresh salad, pair with roasted veggies, or tuck them into a sandwich for a protein-packed meal. Quick to prepare in just 35 minutes and offering gluten-free options, this recipe is a must-try for anyone seeking a healthy, sustainable twist on comfort food.
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Ingredients
- 400 grams Chickpeas (cooked or canned, drained and rinsed)
- 1 medium Onion (finely chopped)
- 2 pieces Garlic cloves (minced or grated)
- 2 tablespoons Nutritional yeast
- 100 grams Breadcrumbs
- 50 grams All-purpose flour (or chickpea flour for gluten-free)
- 120 milliliters Plant-based milk (unsweetened)
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil (for frying)
- 2 tablespoons Fresh parsley (finely chopped, optional)
Directions
Step 1
In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes to thicken. This will act as your egg replacer.
Step 2
In a large mixing bowl, mash the cooked chickpeas using a fork or potato masher until mostly smooth with some texture remaining. Alternatively, pulse them in a food processor for a few seconds.
Step 3
Add the flaxseed mixture, chopped onion, minced garlic, nutritional yeast, paprika, ground cumin, black pepper, and salt to the mashed chickpeas. Mix well to combine.
Step 4
Fold in the breadcrumbs, flour, and optional parsley, if using. Mix until the mixture holds together when pressed. If it feels too dry, add a tablespoon of plant-based milk at a time until the desired consistency is achieved.
Step 5
Divide the mixture into 4 equal portions and shape each portion into a flat, round cutlet about 1/2 inch thick.
Step 6
Heat 2 tablespoons of vegetable oil in a non-stick or cast-iron skillet over medium heat.
Step 7
Cook the cutlets for 4-5 minutes on each side until golden brown and crispy. Avoid overcrowding the pan, working in batches if necessary.
Step 8
Remove the cutlets from the skillet and place them on a paper towel-lined plate to remove excess oil.
Step 9
Serve the chickpea chicken cutlets immediately with your choice of sides, such as a salad, roasted vegetables, or in a sandwich.
Nutrition Facts
| Serving size | (888.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1628.5 |
| Total Fat 48.5g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3482.2mg | 0% |
| Total Carbohydrate 248.4g | 0% |
| Dietary Fiber 42.8g | 0% |
| Total Sugars 31.6g | |
| Protein 65.2g | 0% |
| Vitamin D 50.7IU | 0% |
| Calcium 496.7mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 1803.5mg | 0% |
Source of Calories