Looking for a plant-based option that’s crispy, satisfying, and packed with protein? These Crispy Chickpea “Cutlets” check all the boxes! They’re golden on the outside, tender on the inside, and made with ingredients you likely already have in your pantry. Perfect as a meatless main, appetizer, or a hearty side dish, these cutlets are super versatile and come together in no time.
Made with chickpeas and chickpea flour, these cutlets are naturally gluten-free and filled with fiber and plant-based protein. A quick blitz in the food processor and a light pan-fry is all it takes to bring them to life. The aquafaba (the liquid from canned chickpeas) acts as a binder and adds moisture — no eggs needed!
They’re a great addition to your weekly rotation, especially if you’re trying to eat more legumes or reduce your reliance on store-bought meat alternatives. Serve them with a fresh salad, wrap them in pita with some tahini sauce, or enjoy them on their own with a squeeze of lemon.
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 the mixture until smooth but not too sticky—add chickpea flour gradually if needed.
- If your blender struggles, process in stages.
- 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—it adds a bright, tangy contrast to their savory flavor.
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 yet moldable. 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.
