This recipe is adapted from Alissa Saenz who blogs Connoisseurus Veg.
Usually, it’s a hit or miss when I try vegan-based recipes; however, this recipe was a complete winner. It still amazes me how versatile Chickpeas really are. The first time I ever had Chickpeas was with hummus. Believe it or not I didn’t think I would like hummus, but I really did.
Cuisine American, Italian
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
For the Chickpea Cutlets
• 2 cups fresh cooked chickpeas (soaked, rinsed, and cooked)
• 1 pint of white or bella mushrooms
• 1/2 cup cornmeal
• 1/4 cup chickpea flour
• 1 small onion, quartered
• 3 garlic cloves, minced
• 2 tbsp. chopped fresh parsley
• 2 tbsp. unflavored soy or almond milk
• 1 tbsp. ground flax seeds
• 1 tbsp. lemon juice
• Seasoned salt or salt and pepper to taste
For the Batter
• 1 cup unflavored soy or almond milk
• 1/2 cup cornstarch
• 4 tbsp. ground flax seeds
For the Cornmeal Coating
• 1/2 cup cornmeal
• 1 tsp. Italian seasoning blend
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• ½ cup of vegan parmesan
For the Vegan Parmesan
- 1 cup Almonds (soaked and dehydrated)
- 2 Tbsp Nutritional Yeast
Blend almonds and nutritional yeast into a powder. Store up to a week.
• about 2 cups of canola oil
• 2-3 cups marinara sauce, store bought or homemade
• cooked Angel Hair pasta, plus extra marinara sauce (optional)
1. Pulse mushrooms in your Vitamix until they are chunky. Set aside.
2. Place remaining chickpea cutlet ingredients in your Vitamix. Pulse just until well mixed and chickpeas are finely chopped.
3. Transfer mixture to a container and add the mushrooms.
4. Stir with a large spoon until combined. Refrigerate at least 30 minutes.
5. Stir all batter ingredients together in a small bowl. Allow to sit for at least 10 minutes.
6. Stir all cornmeal coating ingredients together in a separate bowl.
7. Remove chickpea cutlet mixture from refrigerator and shape into 6 ovals, about 5 inches long and 3 inches wide.
8. Generously coat the bottom of a large nonstick skillet with oil and place over medium heat. When oil is hot, dip each side of a chickpea cutlet into batter, then into cornmeal mixture to coat. Place in skillet. Repeat for as many cutlets will fit in the skillet without overcrowding. Cook until browned and crispy on bottoms, about 5 minutes. Flip and cook another 5 minutes on opposite sides. Repeat until all cutlets are cooked, adding oil to the skillet as needed between batches.
9. Serve topped with marinara sauce, optionally over pasta and sprinkled with almond Parmesan.
Prep time includes chill time for the chickpea cutlet mixture.
Nutrition information does not include pasta.