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When I was a child, one of my favorite dishes was cotolette alla milanese (milanese veal cutlets) that my mom used to make. Once I stopped eating meat, I had to say goodbye to my moms' cutlets as well. Since then I've tried store-bought vegan cutlets many times but they've all been disappointing so far. So I decided to try to find a way to make a great vegan cutlet happen. I started researching and that's when I saw a couple of recipes of chickpea cutlets.
I was extremely skeptical but after making this recipe tons of times and improving it time after time, I am totally in love with chickpea cutlets! They have become a recurring dish in my kitchen and everyone loves them! They are super crispy, flavorful and so simple to make! You have to try them!
Ingredients
To make the chickpea cutlets we only need a handful of ingredients: chickpea flour, breadcrumbs, all-purpose flour, cornstarch, garlic powder, onion powder, olive oil (I forgot to put it in the picture below) and smoked paprika.
Chickpea flour
The main ingredient for our cutlets is chickpea flour (also commonly known as garbanzo flour or gram flour). You can buy it or you can make it out of dry chickpeas if you have a powerful blender. The only difference is that self processed chickpea flour is usually not as thinly ground as store-bought flour is, which means that it absorbs less water. Use the one you prefer.
How to make the Chickpea Cutlets
Making the cutlets is super easy. All we need to do is mixing all the ingredients until we have a lumps-free mixture. The mixture should be firm and only be slightly sticky. If it's too sticky add more flour and mix well.
Breading
Once our chickpea-mixture is ready we can divide it in 4 portions. Then we put the breadcrumbs into a large dish, we add in one chickpea-ball at a time and flatten the cutlet using our fingers.
Once the cutlet is formed we flip it so that each side is covered in breadcrumbs.
Et voilà! Once all the cutlets are done we can cook them!
Cooking method: Frying vs Baking
We can both fry or bake the cutlets. If we want to fry them, we heat a generous amount of vegetable oil in a large saucepan and we fry the cutlets on both sides for 2-3 minutes. In case we feel like baking them, we have to preheat the oven to 200 °C (390 °F), set the cutlets on a baking tray lined with baking paper and bake them for 15 minutes or until golden and crispy.
How to Store the chickpea cutlets
You can put the cutlets in an airtight container and store them in the fridge for up to 3 days or you can freeze them and thaw them whenever you want! You can then heat them in the oven at 200 °C (390 °F) for 5 minutes.
More Meat Substitutes Recipes:
- Seitan Kabobs with Sweet Curry Marinade
- How to Make Seitan Shredded Chicken
- How to Make Seitan Roast Beef
If you try this recipe...
Let me know! Leave a comment, rate it, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram. Cheers, friends!
Ingredients
- 100 g chickpea flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp salt
- 1 tbsp cornstarch
- 150 ml water
- 1 tbsp olive oil
- 4 tbsp white flour
- 4 tbsp vegetable oil for frying
Instructions
- Combine all the ingredients (except vegetable oil) in a large bowl. The mixture should be compact and only slightly sticky. If too sticky, add a little flour.
- Divide the mixture in 4 portions and form 4 balls.
- Put breadcrumbs into a bowl, place a ball on top and press with your fingers in order to form a cutlet (about 3-4 mm thick). Repeat the process with the remaining balls.
- Heat vegetable oil in a large frying pan. Fry the cutlets on both sides for about 2-3 minutes. Serve hot. Enjoy!
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Mary says
I made this recipe, and OMG! super easy and delicious.my kids love them.thanks for sharing
carlocao says
Yay! I'm so happy you and your kids loved the recipe! Thank you for letting em know! Hugs, Carlo