This recipe makes me SO happy! You are probably wondering what to expect with these Crispy Chickpea Cutlets with Lemon Caper Sauce. I would say, think falafel with a crispy exterior. I am in LOVE with that crispy exterior and to be quite honest, I wasn’t sure that idea in my head would translate on the plate. I am pretty pleased with the outcome.
There are just a few simple steps that begin with the chickpea mixture. A food processor makes easy work of these tasks and I highly recommend picking one up if you don’t currently own one. Best kitchen invention ever!
I add the chickpeas, parsley, salt, pepper and garlic. You can choose to add any herbs of your choosing here. I kept it simple with just a smidge of smoked paprika. Pulse until finely minced and remove the mixture to a large bowl.
No need to clean the processor because we aren’t finished just yet. I add sliced mushrooms (if using canned, squeeze out the excess liquid using paper towels) and diced carrots. Pulse until finely minced. Add to the chickpea mixture.
So you should have two mixtures that look something like this. Add the flour, flax “egg” and breadcrumbs, mixing until well combined.
Here is the final product. Resist the urge to add more flour or breadcrumbs.
I form them into rustic “cutlet” shapes and pat with a thin layer of additional flour. This helps us get that crispy crust we are looking for.
In a small amount of oil in a non-stick pan over medium-high heat, fry the cutlets on one side until golden brown. Flip and repeat.
Remove to paper toweling to absorb any excess oil. I like to hit them with a bit of salt straight out of the pan.
They hold together beautifully and have a wonderful crispy exterior and a tender interior.
Now let’s take a moment to talk about the dipping sauce which is nothing more than a simple mixture of vegan mayonnaise, drained capers, lemon juice and salt. It provides a nice tangy contrast to the chickpea cutlet.
I serve with a side of cool, crispy chopped heart of romaine and fresh cut lemons for squeezing. I promise you won’t be disappointed.
Did you make this recipe for Crispy Chickpea Cutlets with Lemon Caper Sauce? Let me know what you thought in the comment section below. You can also tag me on Instagram with a photo @theveglife1 I love seeing what you come up with 🙂
If you enjoyed this recipe, you might also enjoy my Chickpea Nuggets. With a crispy pretzel crumb crust and a vegan “honey” mustard dipping sauce, these little dippers are popular with both kids and adults alike!
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FOR THE CHICKPEA MIXTURE:
- 1 can Chickpeas (Garbanzo Beans) rinsed, drained and patted dry with paper towels
- 1 Green Onion (Scallion) rough chop
- 1 clove Garlic
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 c fresh Italian Parsley
FOR THE CARROT MIXTURE:
- 1 large Carrot rough chop
- 4 oz Sliced Mushrooms if using canned, be sure they are drained and squeezed completely dry using paper towels. A 7 oz. can will yield 4 oz. of mushrooms)
TO MAKE THE CUTLETS:
- 1 tbsp Ground Flax mixed with 3 tbsp WATER allow to sit for 10 minutes
- 1/4 c Panko Breadcrumbs
- 1/4 c All Purpose Flour plus more for coating
- Oil of your choosing for frying
Combine 1 Tbl of ground flax with 3 Tbl of water. Allow to sit for at least 10 minutes to thicken.
In the bowl of a food processor, add the chickpeas, green onion, parsley, salt, pepper and garlic. Pulse a few times until it's a coarse mixture. Remove to a large bowl.
No need to clean the processor, just add the carrots and mushrooms. It is imperative that the mushrooms (if using canned) are squeezed completely dry. Process until finely minced. Add to the chickpea mixture.
Add the flax mixture, flour and panko breadcrumbs. Stir to combine. If it seems to moist, add more flour or panko. It will still be sticky, but should be workable. Damp hands make forming the cutlets easier.
Using a handful of the mixture, form into a ball and then into a rough cutlet shape. Proceed directly into the breadcrumbs. Completely coat the formed cutlets in light coating of flour. I found it simpler to do this when patting between my hands.
Heat a pan over medium high to high heat and add oil suitable for pan-frying. Add the cutlets to the pan 1 at a time and fry until golden on one side. Flip and repeat. Remove to paper toweling to cool.
Combine all of the ingredients for the dipping sauce and serve warm.