Chickpea Cutlets: Baked Recipe with Precooked Chickpeas
Chickpea cutlets are a vegetarian alternative to traditional meat cutlets.
ingredients
Chickpea cutlets are a vegetarian alternative to traditional meat cutlets. High in protein and nutritious, they're made with a mixture of precooked chickpeas, potato starch, chickpea flour, extra virgin olive oil, salt, pepper, and sweet paprika.
Coated in breadcrumbs, the cutlets are then baked in a hot oven until golden brown, resulting in a crispy exterior, soft interior, and much lighter than fried ones. For perfect results, choose high-quality pre-cooked chickpeas, preferably stored in glass jars; if you prefer dried chickpeas, remember to soak them in cold water for at least 12 hours and then simmer for about an hour.
Learn how to make chickpea cutlets by following Anna Daniele's step-by-step explanations and valuable tips. If you liked this recipe, also try the chickpea meatballs and chickpea burgers, or try your hand at chickpea hummus.
How to prepare chickpea cutlets
To prepare the chickpea cutlets, first drain the precooked chickpeas from their preserving liquid, then rinse them under running water 1 and let them drain well.
Transfer the chickpeas to the jug of a blender, then season with paprika powder and pour in a couple of tablespoons of extra virgin olive oil 2.
Blend everything well 4: if necessary add a drop of water.
At the end you should obtain a thick and creamy mixture 5.
Collect the chickpea puree in a bowl and add the chickpea flour and potato starch 6.
Mix well with a spatula until you obtain a compact but easily moldable dough 7.
Take a little of the mixture with slightly damp hands and form discs about 1/2 cm thick 8.
Coat the chickpea cutlets in the breadcrumbs, making sure they adhere well on both sides 9.
As they are ready, arrange the cutlets on a baking tray lined with baking paper 10.
Drizzle the cutlets with a drizzle of extra virgin olive oil 11, then cook them in a hot oven at 180°C for 20-25 minutes, making sure to turn them halfway through cooking so that they brown evenly.
When they are crispy on the outside and soft on the inside, remove the chickpea cutlets 12 from the oven and let them settle for a couple of minutes at room temperature.
Then transfer the chickpea cutlets to a serving dish, on top of a bed of salad 13.
Bring the chickpea cutlets to the table and serve 14.
Tips and variations
If you prefer, you can cook the chickpea cutlets in a pan with a drizzle of extra virgin olive oil or, for a more delicious result, you can fry them in plenty of boiling seed oil for about 2-3 minutes per side.
If you like, you can flavor everything with your favorite spices and herbs, such as rosemary, turmeric, thyme, coriander, or curry powder, or you can enrich the mixture with a teaspoon of tahini sauce.
Chickpea cutlets are delicious if eaten immediately, while still warm and fragrant. Alternatively, they can be stored in the refrigerator, in an airtight container, for up to 1-2 days. When ready to serve, we recommend reheating them in the oven or air fryer to restore their fresh-baked flavor.
