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Chickpea cutlets

Author
Cookinero 14 Apr 2025
5530
Chickpea cutlets

Chickpeas, or Turkish peas, are a legume crop rich in microelements, minerals, and vitamins. Chickpea dishes are especially common in vegetarian diets. Chickpea cutlets are perfect for a Lenten lunch or dinner and will diversify your usual menu.

How to cook Chickpea cutlets

Step 1

Chickpea cutlets

Chop the onion and garlic. Place the chopped vegetables in a blender bowl.

Step 2

Chickpea cutlets

Add spices and salt to the vegetables. Grind the ingredients with a blender until smooth.

Step 3

Chickpea cutlets

Place the cooked chickpeas in a blender bowl and blend until smooth.

Step 4

Chickpea cutlets

Combine chopped chickpeas, onion, garlic, spices and chicken egg in a deep bowl. Mix the ingredients until smooth.

Step 5

Chickpea cutlets

Form the patties and fry them in a preheated frying pan for 2-3 minutes on each side.

Chickpea cutlets - FAQ About Ingredients, Baking Time and Storage

Yes! A flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) or a chia egg works well as a binder in place of chicken eggs.
Store cooked cutlets in an airtight container for up to 3-4 days. Reheat in a skillet or oven for best texture.
Absolutely! Bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden and firm.
Try them in pita wraps with hummus, on salads, or as a burger patty with avocado and tahini sauce.
Yes! Shape into patties, place on a parchment-lined tray to freeze solid, then transfer to a freezer bag for up to 3 months. Cook from frozen (add 1-2 minutes per side).
Add 1-2 tbsp breadcrumbs, oat flour, or chickpea flour until the mixture holds its shape when formed.
Yes, if using gluten-free breadcrumbs or omitting them. Ensure all spices and additives are GF-certified if needed.
Yes—rinse and drain canned chickpeas well. About 1.5 cups (240g drained) equals one 15-oz can.
Add 1/2 tsp cayenne, smoked paprika, or a finely chopped chili pepper to the blender with the onions.

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