This recipe for Chickpea Cutlets is the most impressive recipe I’ve found so far here in Italy.
The cuisine here is very traditional so there aren’t as many recipes as I expected with alternative flours. But chickpea flour seems a solid second place with many regions having traditional (Sicilian Panelle, to name one) dishes using it.
I had seen these cutlets made for lunch and not addressed as vegan. It is more of a “poor kitchen” option and I guess with the increase in gluten-free recipes it was more diffused.
Now, luckily, I have seen a lot more variations of this cutlets because of the growth in veganism.
So I finally decided to try. And mainly because I saw someone using cumin in it. My favourite spice(at the moment).
These Chickpea Cutlets are surprisingly tasty, have an excellent texture and are so simple that I couldn’t understand where all the deliciousness was coming from. You gotta try it!
- Chickpea flour: regular homemade (healthmylifestyle.com has a nice post on it) or store-bought.
- Corn starch: can be tapioca or potato starch.
- Paprika: I’ve always used sweet but I want to try with smoked paprika, it seems a good fit.
- Pepper: it is optional but I always use black pepper in this recipe.
- Cumin: this one I strongly recommend. I always cook lentils and beans with cumin but when I saw someone adding to a chickpea recipe I had to try and I did so in this cutlet recipe. Game-changer.
- Salt: I usually don’t give the amount as this is very much to taste. But I do recommend adding generously to the dough and breading.
- Corn flour: it is my preferred ingredient, in this recipe, for the breading. I even use the one for polenta sometimes with great results. I believe it adds to the taste. But you can use breadcrumbs or any other options.
- Oil: Olive oil goes in the mixture. As for frying you can choose the variety according to the amount you use. I pan-fry in very little oil (usually spraying) so I use olive oil. But if you like to dip the cutlets a bit more in oil choose a lighter one.
How to Make Chickpea Cutlets
We mix all dry ingredients. Add the water and oil and mix until smooth.
Take a spoonful and drop on the salted corn flour. Start turning and patting gently to form the cutlets.
Pan-fry with a little of already hot oil.
Serve with lemon.
How cool are these to fool non-vegans?!😜
Just discovered chickpea flour or already love it. Let me send some super easy recipe suggestions your way.
Chickpea CutletsCourse: Dinner, LunchCuisine: ItalianDifficulty: Easy
These Chickpea Cutlets are tasty, have an excellent texture and are so simple that you won’t know where all the deliciousness is coming from.
- Cutlets & Breading
Chickpea Flour, 1 3/4 cup
Corn Starch, 1 tablespoon
Corn Flour, about 1/3 cup for breading
Olive Oil, 1 tablespoon and more to fry(I’ve used spray)
Water, 1/2 cup
Sweet Paprika, 1/2 teaspoon
Cumin Powder, 1/2 teaspoon
Salt, 1 1/2 teaspoon
- We mix all dry ingredients with a fork, with only 1/2 the tsp of salt. Leave the corn flour out.
- Add the water and olive oil and mix with the fork until very smooth.
- Place the corn flour on a plate and add the remaining spoon of salt and mix.
- Take a spoonful of the mixture and drop on the salted corn flour. Start by turning and patting gently a couple of times.
- Take it still not big enough into your hands and change from palm to palm to form the cutlets. Always adding corn flour if it sticks and removing it’s excess.
- Place a non-sticking pan over medium heat, add your amount of oil of choice (from spraying to deep fry) and cook until golden brown on both sides.
- If you have used a lot of oil leave the cutlets to dry a bit.
- Serve with lemon juice.
- Please check The Ingredients section of the post for possible substitutions.