Chickpea Chicken Cutlet Vegan
Satisfy both your taste buds and dietary preferences with these irresistible Chickpea Chicken Cutlets, a 100% vegan delight that’s packed with flavor and plant-based protein! Made with hearty mashed chickpeas, aromatic garlic and onions, and a perfect blend of paprika and cumin, these cutlets strike the ideal balance between savory and satisfying. Nutritional yeast adds a subtle "cheesy" depth, while ground flaxseed serves as the ultimate egg-free binder. Crisped to golden perfection in a skillet, these cutlets are as versatile as they are delicious—serve them alongside a fresh salad, pair with roasted veggies, or tuck them into a sandwich for a protein-packed meal. Quick to prepare in just 35 minutes and offering gluten-free options, this recipe is a must-try for anyone seeking a healthy, sustainable twist on comfort food.
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Recipe Information
Ingredients
- 400 grams Chickpeas (cooked or canned, drained and rinsed)
- 1 medium Onion (finely chopped)
- 2 pieces Garlic cloves (minced or grated)
- 2 tablespoons Nutritional yeast
- 100 grams Breadcrumbs
- 50 grams All-purpose flour (or chickpea flour for gluten-free)
- 120 milliliters Plant-based milk (unsweetened)
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil (for frying)
- 2 tablespoons Fresh parsley (finely chopped, optional)
Instructions
In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes to thicken. This will act as your egg replacer.
In a large mixing bowl, mash the cooked chickpeas using a fork or potato masher until mostly smooth with some texture remaining. Alternatively, pulse them in a food processor for a few seconds.
Add the flaxseed mixture, chopped onion, minced garlic, nutritional yeast, paprika, ground cumin, black pepper, and salt to the mashed chickpeas. Mix well to combine.
Fold in the breadcrumbs, flour, and optional parsley, if using. Mix until the mixture holds together when pressed. If it feels too dry, add a tablespoon of plant-based milk at a time until the desired consistency is achieved.
Divide the mixture into 4 equal portions and shape each portion into a flat, round cutlet about 1/2 inch thick.
Heat 2 tablespoons of vegetable oil in a non-stick or cast-iron skillet over medium heat.
Cook the cutlets for 4-5 minutes on each side until golden brown and crispy. Avoid overcrowding the pan, working in batches if necessary.
Remove the cutlets from the skillet and place them on a paper towel-lined plate to remove excess oil.
Serve the chickpea chicken cutlets immediately with your choice of sides, such as a salad, roasted vegetables, or in a sandwich.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 8.0 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
