The chickpea cutlet fakes are truly an excellent dinner solution, a way not to eat meat but still have a really appetizing meal.
Let’s start with the fact that I love chickpeas and I would eat them more often than I do, but in this case, I found them a new life… really delicious, try it to believe it!
I didn’t even consume them all, and once cooked, I froze them; then, when needed, you can pop them in the microwave, and you’re done!
The dough obtained is quite soft, but if you follow my advice, once shaped with hands and passed in breadcrumbs, there will be no problems.
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
Approximately 223 kcal per cutlet
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 11 cutlets
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Chickpea Cutlet Fakes
- 8.8 oz chickpeas (weight after cooking – about 3 oz from dried)
- 12 oz potatoes (weight without skin)
- 1 egg (medium)
- 2 teaspoons chives (dried)
- 2 teaspoons curry
- 1.25 cups all-purpose flour
- 2.5 cups breadcrumbs
- 1 teaspoon turmeric powder
- peanut oil (or sunflower oil)
- 1 tablespoon extra virgin olive oil
- to taste salt
Preparation of Chickpea Cutlet Fakes
First, prepare the chickpeas. If using dried chickpeas, soak them overnight for 12 hours, then boil the next day until soft. Alternatively, canned chickpeas can be used instead, and proceed with the recipe.
Once the chickpeas are well-drained in a bowl, blend them with an immersion blender until they become a smooth cream.
Boil the potatoes until soft, drain them, place in a bowl, and mash with a fork.
In a large bowl, combine the chickpea cream, mashed potatoes, chives, and curry, and mix well. Finally, add the egg, flour, and mix until well combined.
Prepare two containers, one with seed oil and the other with breadcrumbs.
Oil your hands, take some dough to form a ball, then flatten it into a cutlet shape, coat it in breadcrumbs, and place it on a baking sheet lined with parchment paper.
Repeat with the rest of the dough, deciding the size of the cutlets yourself. I made 11 cutlets.
Once all are made, sprinkle with salt and drizzle olive oil on top.
Bake at 375°F for about 25 minutes, monitoring the cooking process.
