Craving a plant-based option that’s crispy, satisfying and packed with protein? These Crispy Chickpea “Cutlets” might just become your new go to option. They are perfectly golden on the outside and tender on the inside. Whether you us them as a meatless main, a fun appetizer or a crispy side dish, they are super versatile and come together pretty quickly and easily.
Made with chickpeas and chickpea flour, these cutlets are full of fiber and plant-based protein. A quick blitz in a food processor or mixer and a light pan-fry are all it takes to get them crispy and ready to serve. The aquafaba (the liquid from the chickpeas inside the can) helps bind everything together while keeping the mixture moist, in substitution of eggs.
I hope they will make it to your weekly rotation, especially if you’re training to incorportate more legumes or cut back on store-bought meat alternatives or even if you are trying to reduce your meat consumption. Pair them with a fresh salad, tuck them in a pita or enjoy with a simple squeeze of lemon on top. I also love to add a sauce on the side like a tarty yogurt sauce or a bit of mayonnaise. Simple, tasty and satisfying.
Ingredients You’ll Need (Measurements below here):
- Cooked chickpeas (canned or homemade)
- Garlic
- Fresh parsley
- Aquafaba (chickpea water)
- Chickpea flour
- Paprika (or other spices you like)
- Salt and black pepper
- Breadcrumbs (for coating)
- Oil (for frying)
Notes & Tips:
- For best texture, blend everything until smooth but not too sticky—add chickpea flour gradually if needed.
- If your blender has trouble, just woek in smaller batches.
- Make sure to shape the patties thin so they cook through evenly and get crispy.
- Panko breadcrumbs work great for extra crunch, but regular breadcrumbs are fine too. I used a mix of both.
- To make them gluten-free, use gluten-free breadcrumbs for coating.
- You can bake or air-fry instead of pan-frying—just spray lightly with oil and cook until golden.
- Try them in wraps, sandwiches, or over salads for an easy protein boost.
- I love squeezing a bit of lemon juice over these just before serving
Storage
Store leftover chickpea cutlets in an airtight container in the fridge for up to 4 days. They reheat well in a skillet or air fryer — just warm until crispy. You can also freeze them (cooked or uncooked) for up to 2 months. To reheat from frozen, pop them straight into a hot oven or skillet without thawing.
Crispy Chickpea “Cutlets”
Ingredients
Method
- In a blender or mixer, combine the drained chickpeas, garlic, parsley, aquafaba, chickpea flour, salt, and spices. Blend until the mixture is smooth and modable. If your blender isn’t very powerful, start by blending all the ingredients except the chickpea flour, then gradually add it until you reach the desired consistency.
- Scoop out portions of the mixture and shape them into small thin patties.
- Roll each patty in breadcrumbs until fully coated.
- Heat oil in a pan over medium heat. Fry the patties for about 3 minutes on each side or until golden brown and crispy.
- Serve warm with a sprinkle of extra salt, side of mayo or your favorite dipping sauce. Enjoy.
