Ingredients for Chickpea Chicken Cutlet Vegan
- 1 (15-ounce) can chickpeas, drained and rinsed
- Extra Virgin Olive Oil
- Plain Breadcrumbs
- Vegetable Broth
- Soy Sauce
- Garlic Cloves
- Lemon Zest
- Dried Parsley Flakes
- Paprika
- Dried Rubbed Sage
- Olive Oil
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How to Make Chickpea Chicken Cutlet Vegan
- Mash the drained chickpeas with a fork or potato masher in a large bowl until mostly smooth but with some texture remaining.
- Add the olive oil, breadcrumbs, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and pepper to the mashed chickpeas.
- Gradually add water, mixing until a slightly sticky but workable dough forms. Add more water, one tablespoon at a time, if needed.
- Knead the mixture for about 3 minutes until well combined.
- Divide the dough into 4 equal portions.
- Shape each portion into a 6x4 inch rectangular cutlet. You may need to lightly dust your hands with flour to prevent sticking.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
- Place 2 cutlets in the skillet, ensuring they are not overcrowded. Cook for 6-7 minutes per side, or until golden brown and heated through. Add more oil to the pan as needed.
- Repeat with the remaining cutlets, adding more oil to the skillet as needed.
- **Alternative Baking Method:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly brush cutlets with olive oil and bake for 20 minutes, flip, and bake for an additional 8-10 minutes, or until golden brown and firm.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
4g
Fat
5g
Carbs
8g
