Hi-Protein Vegan Chickpea Cutlets.
A delicious, healthy, hi-protein entree inpsired by the Sicilian classic, panelle, these chickpea cutlets are an easy way to please a crowd. Make the dough in advance, and you'll have supper on the table in under 15 minutes!
Equipment
- 1 food processor
Ingredients
- 2 cups chickpeas (cooked)
- 16 oz super firm tofu (can substitute pressed extra firm tofu)
- 1/2 cup chickpea flour
- 2/3 cup corn starch (can substitute potato starch)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried Italian herbs
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1/2 cup vegetable broth
- 1 cup bread crumbs
- 1/4 cup vegetable oil (for frying)
- lemon juice (for garnish)
Instructions
- Place the chickpeas and the tofu into your food processor (or a large bowl, if you're going to do this by hand!). Pulse the two until they get nice and crumbly. Then, add the chickpea flour, onion powder, garlic powder, Italian dried herbs, 1 teaspoon of salt, pepper, corn starch, bread crumbs, vegetable broth, and extra virgin olive oil. Use the "chop" mode on your food processor until a dough forms (about 1 minute).
- Shape the dough into cutlets, roughly the size and thickness of your hand. You don't want them to be too thick, or they'll be dense. You also don't want them to be too thin, or they'll fall apart. I know, I know, everyone's hand size is different, but generally speaking, my cutlets were about 6 inches long, 4 to 5 inches wide, and about 1/2-inch thick. But if you're making these for sandwiches (which I do all the time), you can shape them more like thin burger patties. Pour bread crumbs into a shallow bowl large enough to house at least one cutlet. Add about 1/2 teaspoon of salt and stir. Coat the cutlets with a thin layer of breadcrumbs.
- Add vegetable oil to a skillet so that the bottom of the pan is fully coated with oil over medium-high heat. Allow the oil to get nice and shimmery (about 1 minute). Place the cutlets gently on the oil (do not crowd the pan--I can usually only cook 2 at a time). Cook for about 90 seconds to 2 minutes, until the bottoms are golden brown. Flip and repeat.You can also ditch the stovetop by spraying both sides of the cutlet with a little cooking oil and placing them in the air-fryer at 400°F or placing them on a baking sheet and baking them at 450° F for 10 minutes on each side, until they are crunchy. They won't be as "golden" (unless you literally drowned them in oil), but they'll be absolutely delicious!!
- To serve, drizzle with a little fresh lemon juice. These chickpea cutlets are great on their own, served with pasta (I like to top my Vodka Pasta with these), or between two slices of bread!
Notes
- Please make sure to review the detailed Ingredients section for any substitution recommendations!
Nutrition
Calories: 372kcalCarbohydrates: 38gProtein: 16gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.05gSodium: 610mgPotassium: 241mgFiber: 6gSugar: 4gVitamin A: 57IUVitamin C: 1mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!