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 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 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.