Description
A recipe for savory, crispy vegan cutlets made from chickpeas, served with a bright, tangy lemon tahini dressing.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup breadcrumbs (panko recommended for crispiness)
- 1/4 cup chickpea flour or all-purpose flour
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for pan-frying or brushing)
- For the Sauce: 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 2-4 tablespoons cold water (to thin)
- Pinch of salt
Instructions
- Pat the rinsed chickpeas very dry using paper towels. This step is key for crispiness.
- In a medium bowl, mash the chickpeas coarsely with a fork or potato masher. You want texture, not a smooth paste.
- Add the breadcrumbs, flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, pepper, parsley, and 1 tablespoon of lemon juice to the mashed chickpeas. Mix well until a firm dough forms. If the mixture is too wet, add 1 more tablespoon of flour or breadcrumbs.
- Divide the mixture into 4 equal portions and shape them into patties about 3/4 inch thick.
- To make the sauce, whisk together the tahini, 2 tablespoons of lemon juice, minced garlic, and a pinch of salt in a small bowl. Slowly whisk in cold water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- Carefully place the cutlets in the hot skillet, ensuring not to overcrowd the pan. Cook for 4 to 5 minutes per side until deep golden brown and crispy. If baking or air frying, brush the tops lightly with oil and cook at 400°F (200°C) until crisp, about 15-20 minutes, flipping halfway.
- Serve the hot crispy chickpea cutlets immediately drizzled generously with the lemon tahini sauce.
Notes
- For extra crispiness when pan-frying, use slightly more oil and maintain medium heat to prevent burning before the outside crisps.
- If you want a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- These cutlets hold together best when the chickpeas are thoroughly dried before mixing.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: General
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 350
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 8
- Protein: 14
- Cholesterol: 0