by Lane | 3:52 am

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.

All of it (except the marinara) was made by ‘Yours Truly’.  Becoming more and more plant based is becoming more and more delicious.  Thanks Alissa for this amazing recipe.  I enjoyed this with a nice Spring Mix and Spinach Salad and Angel Hair pasta.
This veganized take on chicken parm is made from chickpea cutlets that are cooked up with a crispy cornmeal crust, drenched in marinara sauce.

Course Entrée
Cuisine American, Italian

Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes

Servings 6


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.

For Frying

• about 2 cups of canola oil

For Serving

• 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.

Recipe Notes
Prep time includes chill time for the chickpea cutlet mixture.
Nutrition information does not include pasta.




This sounds delicious! I’m always on the lookout for good vegetarian options as my daughter is vegetarian. We eat mostly vegetarian, however, with a meat eating teenage boy in the house I have to ensure there are meals for him too! Makes it difficult at times keeping both satisfied. I will bookmark this recipe for later. Thanks!

Mar 03.2018 | 10:24 pm


    Thanks for the lovely reply. With three males in my house these vegan/vegetarian meals have to ‘be on point’.

    Mar 12.2018 | 05:41 am

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