Chickpea Cutlets
Transform your weeknight dinner routine with these flavorful and protein-packed Chickpea Cutlets! Made with a hearty combination of mashed chickpeas, vital wheat gluten, and breadcrumbs, these golden pan-fried patties are perfectly seasoned with garlic, onion, cumin, and paprika for a savory twist. Quick to prepare in just 35 minutes, these versatile cutlets boast a crispy exterior and a tender, satisfying texture. Whether served alongside creamy mashed potatoes, tucked into wraps, or piled on a crisp salad, they’re a vegan-friendly crowd-pleaser that's both nutritious and delicious. Perfect for meal prep or a plant-based dinner that doesn’t skimp on flavor, these Chickpea Cutlets are a must-try for anyone seeking a comforting, protein-packed dish!
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Recipe Information
Ingredients
- 1.5 cups cooked chickpeas (drained and rinsed, if canned)
- 0.75 cups vital wheat gluten
- 0.5 cups breadcrumbs
- 0.5 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 2 tablespoons fresh parsley (finely chopped, optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 tablespoons vegetable oil (for pan-frying)
Instructions
In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
Add the vital wheat gluten, breadcrumbs, garlic powder, onion powder, ground cumin, paprika, parsley (if using), salt, and black pepper to the mashed chickpeas.
Pour in the vegetable broth, soy sauce, and olive oil. Mix well using a spatula or your hands until the mixture begins to come together.
Knead the mixture in the bowl for about 2-3 minutes to activate the gluten. The dough should become elastic and firm.
Divide the dough into 4 equal portions and shape each portion into a cutlet or oval patty about 1/2-inch thick.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the cutlets to the pan, being careful not to overcrowd.
Cook the cutlets for 4-5 minutes on each side, until golden brown and crispy. If needed, add more oil to the pan when flipping.
Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the chickpea cutlets hot with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad. They also make a delicious filling for wraps or sandwiches!
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4003 mg | 174% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 22.1 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1607 mg | 34% | |
*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.
