A quick and vegetarian main course, the chickpea cutlets with onions are really simple if, like us, you use pre-cooked chickpeas in a glass jar (which are the best), but you can still use dry chickpeas by soaking them the night before and cooking them until they are tender but still whole.
A different cutlet with chickpeas, tender and tasty, also thanks to the red onion added to the mixture, ready in 5 minutes and cooked in deep oil for crispy frying, or in a pan with a drizzle of oil to make them lighter if you are on a diet or do not like frying at home.
If you love chickpeas like we do, below you will find other ideas for using them, and then, as always, right after the photo, let’s find out how to make the chickpea cutlets and onions!!
Lastly, if you don’t like onions, you can easily omit them or change them for another vegetable of your choice—I think grated zucchini would work wonderfully too!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare chickpea and onion cutlets
- 9 oz canned chickpeas (or boiled cooked)
- Half Tropea red onion
- 1 clove garlic
- 3.5 oz chickpea flour (or all-purpose flour)
- 1 egg (medium)
- 1.8 oz sweet potatoes (boiled)
- 1 oz bread (crustless, pieces)
- to taste breadcrumbs
- to taste salt
- to taste black pepper
Tools
- 1 Immersion Blender
Preparation of chickpea and onion cutlets
Preparing chickpea and onion cutlets using canned chickpeas is rather simple and quick. First, drain and rinse the chickpeas well.
Peel and roughly chop the onion and garlic, and cook the sweet potato.
Place the chickpeas, onion, sweet potato, and the rest of the ingredients except for the breadcrumbs into the blender and blend until smooth.
You will have a smooth mixture with some small onion pieces still visible, as shown in the photo. Cover with plastic wrap and let it rest for 10 minutes.
Put the herb-flavored breadcrumbs or regular breadcrumbs in a shallow dish, and using a spoon, scoop a generous spoonful of the mixture.
Place it in the dish with the breadcrumbs, cover the top with more breadcrumbs, and gently press down with the palm of your hand.
Lift it with a spatula and place it on parchment paper, shaping it with your fingers. If it’s not perfect, it’s okay; the important thing is the substance.
Heat at least 3 inches of oil for frying and fry the chickpea and onion cutlets until golden on all sides, turning them always with a spatula to avoid breaking them.
Once ready, drain them on absorbent paper and serve the chickpea cutlets with a fresh green salad.
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How to store chickpea cutlets
You can keep them in the fridge for 2 days in an airtight container.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
