Chickpea Cutlets

Chickpea cutlets are a vegetarian alternative to the classic meat cutlets. They are tasty and simple to prepare. Here’s the recipe for you.

Ingredients

• 400 g of cooked chickpeas (or drained canned chickpeas)
• 80 g of breadcrumbs
• 1 egg (or, for a vegan version, 1 tablespoon of chickpea flour mixed with a little water)
• 2 tablespoons of chopped parsley
• 2 cloves of minced garlic
• Salt to taste
• Pepper to taste
• Extra virgin olive oil (for cooking)
• Additional breadcrumbs for breading the cutlets
• (Optional) Grated cheese to add flavor

Preparation

1. If you are using canned chickpeas, rinse and drain them well. If they are dried chickpeas, after soaking them for 12 hours they need to be cooked in water for about 1-2 hours.
2. Place the chickpeas in a bowl and mash them with a fork or use a blender to reduce them to a not too fine puree, to maintain some texture.
3. Add the breadcrumbs, egg (or chickpea flour batter with water for the vegan version), chopped parsley, garlic, salt, and pepper. If you like, you can also add some grated cheese to enhance the flavor.
4. Mix the dough well until all the ingredients are evenly distributed.
5. Shape the cutlets to the desired shape and thickness. Coat each cutlet in the breadcrumbs, making sure it adheres well on all sides.
6. Heat a drizzle of oil in a non-stick pan and cook the cutlets for 3 to 5 minutes on each side, until golden brown and crispy.
7. Once cooked, place them on a plate lined with paper towels to remove excess oil.
8. Serve hot accompanied by a salad or a sauce of your choice.

Curiosity

Vegetarian and vegan cuisine is gaining more and more popularity, and chickpea cutlets are an example of how classic dishes can be reinvented in a plant-based key. In Italy, creativity in reinventing dishes in a vegetarian key is especially appreciated, and chickpea cutlets can be customized by adding Italian herbs such as rosemary or basil for a Mediterranean touch.