2 chickpea cutlets on a plate with some salad and lemon slices

Chickpea Cutlets – Easy and Gluten-Free – Quick and Healthy

Written by on in Dinner, Italian, Lunch
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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!

picture of all ingredients to make chickpeas cutlets

The Ingredients

  • 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.
  • dry ingredients in a glass bowl
    put all dry cutlet ingredients in a bowl,
    half the salt
  • dry ingredients already mixed
    mix well
  • water added to the dry ingredients mix
    add the water and oil
  • close-up of spoon with dough ready to make chickpea cutlets
    mix until smooth
  • salt being added to the flour for breading
    add the corn flour and remaining salt to a plate and mix
  • amount of dough added to plate with flour for breading
    add a spoonful of dough
  • the dough will make 5 cutlets
  • hand working the dough to make cutlets
    gently turn them
  • hand patting dough to make cutlets
    pat a little
  • hand holding dough covered in flour to form and bread cutlets
    take from one hand to the other covering in flour
  • until the cutlet is at the desired size
  • frying-pan with olive oil
    place a bit of oil over medium heat
  • cutlet just placed in a frying-pan
    add your cutlets after removing excess flour
  • chickpea cutlet frying in a pan
    turn when golden brown
  • wooden tray with chickpea cutlets, lettuce and lemon slices
    serve with lemon juice

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.

close-up of fork holding a piece of chickpea cutlet

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 Canapè, Fritters, Savory Pancakes and Crackers. For your breakfast, lunch and take-away snack.

Wan to skip the flour and use the chickpea as the dough, we have it. Omelette and Chickpea Balls.

Chickpea feast!

With gratitude,

Carol🌶

Chickpea Cutlets
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Chickpea Cutlets

Recipe by Carol MarsolaCourse: Dinner, LunchCuisine: ItalianDifficulty: Easy
Servings

6

cutlets
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

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.

Ingredients

  • 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

  • Spices

  • Sweet Paprika, 1/2 teaspoon

  • Cumin Powder, 1/2 teaspoon

  • Salt, 1 1/2 teaspoon

Directions

  • 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.

Notes

  • Please check The Ingredients section of the post for possible substitutions.

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