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Chickpea Cutlets

These chickpea cutlets are crispy on the outside with a tender, slightly oozy interior. They are made by mashing chickpeas, mixing in grated vegetables and spices, then shaping and frying until golden and crunchy, resulting in a satisfying vegetarian main dish with a textured crust and flavorful core.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chickpeas drained and rinsed
  • 1 cup grated vegetables carrots, zucchini, or peppers
  • 1/2 cup plain panko breadcrumbs or crushed crackers
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 large egg or flaxseed meal for vegan
  • 2 tablespoons oil for frying
  • 1 tablespoon lemon juice or vinegar

Equipment

  • Mixing Bowl
  • Frying pan
  • Spatula
  • Grater
  • Paper towels

Method
 

  1. In a large mixing bowl, mash the cooked chickpeas with a fork or potato masher until they are rough but still chunky, leaving some texture.
  2. Add the grated vegetables to the mashed chickpeas, then squeeze out excess water using a paper towel or clean cloth to prevent excess moisture.
  3. Stir in the breadcrumbs, cumin, smoked paprika, and garlic powder, mixing until well combined. The mixture should be sticky but manageable.
  4. Crack the egg into the mixture and stir thoroughly, helping to bind the ingredients together. If vegan, use flaxseed meal mixed with water instead.
  5. Use your hands to shape the mixture into patties, about 3 inches wide and 1/2 inch thick. Place them on a plate or tray.
  6. Heat oil in a frying pan over medium heat until shimmering and hot, listening for a gentle sizzle when you add the patties.
  7. Carefully place the patties into the hot oil, giving them enough space. Fry for about 4-5 minutes per side, until the crust is golden and crispy, flipping gently with a spatula.
  8. As they cook, you'll hear a satisfying crackle from the crust and smell toasted spices filling the kitchen.
  9. Once golden and crispy on both sides, transfer the cutlets to a paper towel-lined plate to drain excess oil.
  10. Finish by squeezing a splash of lemon juice over the hot cutlets for brightness and serve immediately with your favorite sides.

Notes

For extra flavor, add chopped herbs or a dash of hot sauce to the mixture before shaping. Adjust spice levels to your taste, and feel free to experiment with different vegetables and binders.