The vegan pumpkin and chickpea cutlets are crunchy on the outside and soft and creamy on the inside, a healthy and gluten-free recipe. After the pumpkin cutlets we published some time ago that you loved so much, we offer you a version of homemade cutlets with few ingredients and completely plant-based. In fact, if in the other version the pumpkin slices were breaded using eggs, in these vegan cutlets there is no animal-derived ingredient, and they are also gluten-free because we use chickpea flour and gluten-free breadcrumbs to bread them.
The preparation is very simple: first, we cook the pumpkin cut into cubes with oil and a chopped onion and flavor it with salt and the spices we prefer. We blend it and add chickpea flour to the obtained pumpkin puree until we get a rather compact mixture. We take a portion of the dough, flatten it with our hands, and then pass the obtained cutlets in breadcrumbs. At this point, we can decide to cook them in a pan with oil or in the oven or air fryer.
With a seasonal side dish like a simple valerian salad or purple cabbage, these vegetable cutlets are a healthy, protein-rich, and tasty recipe perfect for both lunch and dinner. We can enjoy them with our favorite sauce such as a vegan yogurt sauce or guacamole, or use them to fill buns. All that’s left is to try these delicious vegan pumpkin and chickpea cutlets as soon as possible!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Vegan Pumpkin and Chickpea Cutlets
- 1.3 lbs pumpkin
- 1 cup chickpea flour
- 1.75 oz gluten-free breadcrumbs
- 1 onion
- 1 tbsp tahini
- to taste spices
- rosemary
- turmeric powder
- extra virgin olive oil
- salt
- pepper
Tools for Preparing Vegan Pumpkin and Chickpea Cutlets
- 1 Cutting Board
- 1 Knife
- 1 Skillet
- 1 Stovetop
- Blender
- 1 Spatula
Steps for Preparing Vegan Pumpkin and Chickpea Cutlets
Prepare the vegan pumpkin and chickpea cutlets by first cleaning the pumpkin, removing the skin and seeds, and cutting it into cubes.
Peel an onion, chop it, and place it in a pan with oil.
Add the pumpkin and let it cook for about ten minutes or until it is soft enough to be mashed. Season with salt, pepper, rosemary, turmeric, or your preferred spices. Let it cool.
Place the pumpkin in the food processor, add tahini and spices. Blend well until it becomes a puree.
Pour it into a bowl and add chickpea flour.
Mix with a spoon until you get a rather compact mixture. If it turns out too soft, add some more chickpea flour, but not too much, as the cutlets might become too hard.
Take a portion of the mixture and flatten it with your hands to form medium-sized cutlets. You will get about 4 or 5.
Dip them in breadcrumbs, ensuring they are evenly coated.
Heat the oil in a non-stick pan and cook the vegan pumpkin and chickpea cutlets until they are golden on both sides.
Serve the cutlets with a salad or another seasonal side dish.
Simo and Cicci Recommend
You can store these cutlets in the fridge tightly closed in an airtight container for up to 3 days, or freeze them tightly closed in a container for up to 1-2 months.
You can replace chickpea flour with oat flour by slightly reducing the amount.
You can also bake these cutlets in the oven at 350°F for about 30 minutes, drizzling them with oil and turning them halfway through cooking to allow them to cook evenly.
FAQ (Frequently Asked Questions)
What type of pumpkin is preferable to use for preparing these cutlets?
The important thing is to use a pumpkin that is not too watery; otherwise, it will be necessary to use much more chickpea flour to achieve the right consistency. For this, you can opt for a Hokkaido pumpkin or a delica pumpkin.
