Those who know me are aware that I haven’t eaten meat for more than 30 years, and when I find dishes that are so tasty, economical, and delicious that do not include it, I absolutely have to make them. The chickpea flour cutlets are so quick to prepare and so crunchy and delightful that they won me over. With just a few ingredients, we bring an irresistible main course to the table. I served them with vegan mayonnaise made with aquafaba, which I leave you the recipe for below. Let’s get to work and prepare the chickpea flour cutlets together.
If you like chickpeas, I leave you some tasty recipes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 cutlets
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of chickpea flour cutlets
- 2 cups chickpea flour
- 1.5 tablespoons cornstarch
- 2/3 cup water
- to taste salt
- 2 tablespoons extra virgin olive oil
- 3.5 cups corn flakes
- as needed vegetable oil (for frying)
Tools
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- Pans
Steps for the preparation of chickpea flour cutlets
In a bowl, put the cornstarch and add the chickpea flour, a pinch of salt, and the oil. Add the water and mix with a fork until you have a thick and fairly compact cream. If it’s too dry, add a bit of water; if it’s too liquid, add some chickpea flour.
Coarsely crumble the corn flakes. Grease your hands and take portions of the mixture, forming the cutlets. Pass them in the corn flakes, pressing well to adhere them to both sides.
Put vegetable oil in a pan. When hot, cook the cutlets, browning them on both sides. Drain on absorbent paper, salt, and serve.
Storage
You can store in the fridge for a couple of days either before or after cooking. You can enrich the chickpea flour with your favorite spice.
