Chickpea Cutlet

This is a old time favorite recipe around here and I’ve finally wrote it down! Usually I just throw everything in a bowl and hope for the best ( it usually works out ūüėČ ), but now that I have the measurements and the spices just right, I don’t see any need to fiddle with it. ¬†

Why I chose the chickpeas? well, who doesn’t love chickpeas?!, but these little babies are loaded with fiber, folic acid and¬†manganese. ¬†They are an important source of macro nutrients, good source of protein, containing almost¬†twice the amount of protein compared to cereal grains, as well as minerals such as iron, magnesium, copper, and zinc. So if that doesn’t convince you to love chickpeas, this recipe surely will!



This is a perfect soy-free cutlet made from chickpeas. ¬†You can shape this into nuggets to make it a perfect kid friendly treat. ¬†You can either bake it or fry it, either way its delicious. Make a double batch and freeze the rest! But remember to cook from frozen don’t thaw.


  • 1 can chickpeas drained
  • 2 tbsp olive oil
  • 1/2 cup wholewheat flour + 1/4 cup wholewheat flour
  • 1 tbsp cornflour¬†
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 2 tsp smoked paprika
  • 1/2 tsp coriander
  • 1 tsp garlic powder or 4 cloves garlic minced
  • 1 small shallot, grated ( grating the shallot bring out a wonderful flavor without chunks)
  • 1/4 cup water
  • 1 tsp salt
  • 1/2 tsp black pepper


If baking preheat oven to 375 degrees and line a baking sheet with parchment paper. (frying these give them a nice crispy coat)

In a large bowl mash the chickpeas until no chickpeas remain.  Add the olive oil and mix.  Next add 1/2 cup wholewheat flour, corn flour, thyme, paprika, oregano, basil, coriander, garlic, onion, salt and pepper.  Stir well, slowly add water, while stirring.  It should look like this.


Add the remaining flour and stir. ¬†It will still be sticky, don’t worry. ¬†Coat your hands with flour and shape the chickpea mixture into cutlets or nuggets.


If baking РBake for 15 minutes on one side and flip, baking for another 15 minutes.  Remove and serve

If frying- Lightly oil a non stick pan on medium heat.  Place cutlets in pan and cook until lightly brown and flip. Remove from heat and serve with ketchup or any condiment of choice.


I froze a couple of these babies, but I don’t think it was necessary I will probably be enjoying them for lunch.


Have a fabulous weekend 


4 thoughts on “Chickpea Cutlet

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