Are you thinking of cooking something with chickpeas but not curry or stew type of dish? Then this could be the one you could give it a try! This vegan baked chickpea cutlets recipe requires only few ingredients and it’s really easy to make. The crispy and tasty vegan cutlets go well with brown sauce, ketchup or curry sauce. You can also make delicious sandwich with these☺
I had leftover chickpeas from my No churn ice cream sorbet making recently, which required only the liquid from a can. I fancied curry but didn’t feel like just putting the chickpeas in the curry so decided to make cutlets and serve with Japanese curry with them as Katsu curry☺
What you need to make the Vegan Baked Chickpea Cutlets
- rolled oats
- chickpeas
- onion
- garlic
- cumin
- salt & pepper
- breadcrumbs
- oil for baking
You can opt for gluten free oats and breadcrumbs if you prefer. You could bake without oil but the they might be less crispier and taste more like falafel than cutlet. This recipe requires only 2-3 tbsp of oil for baking so it’s still healthier than deep fried version.
How to make guide
- In a food processor, pulse the oats until finely chopped. It doesn’t have to be very fine like flour.
- Add the chickpeas, onion, garlic, cumin, salt and pepper in the food processor and blend until mushy but some texture remained. Add in a little amount of water if the mixture is too dry, however you don’t want to make it too loose so be careful not to put too much water!
- Preheat the oven to 220°C and prepare a baking tray lined with baking paper, spread 2-3 tbsp of oil over. Put the tray in the oven to heat the oil. Prepare the breadcrumbs on a plate.
- Divide the mixture into 5 and form the cutlet shapes. Coat the cutlets one by one in the breadcrumbs thoroughly and put them on a plate.
- Take the baking tray with the hot oil out of the oven and place the cutlets. Put it in the oven and bake for 20 minutes, then flip over and bake 15 more minutes until golden brown.
Enjoy with curry or condiments such as brown sauce, tomato sauce, ketchup and vegan mayonnaise. They are really nice in sandwich as well☺
Vegan Baked Chickpea Cutlets
Ingredients
- 30 g rolled oats
- 1 can chickpeas drained and washed
- 1/4 small onion chopped
- 1 tsp garlic puree or 1 clove of fresh garlic
- 2/3 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- small amount of water as needed
- 55 g breadcrumbs
- 2-3 tbsp oil for baking
Click below for ingredient unit conversion
Instructions
- Put the rolled oats in a food processor and pulse until it's finely chopped. It doesn't have to be very finely ground.
- Add the chickpeas in the food processor with the onion, garlic, cumin, salt and black pepper and pulse until well blended with some texture remained. Put a little amount of water if the mixture is looking too dry. It should look like falafel mixture, not hummus.
- Preheat the oven to 220°C (gas mark 7) and prepare a baking tray lined with baking paper. Spread 2-3 tbsp of oil over the baking tray and put it in the oven to heat the oil.
- Prepare the breadcrumbs on a plate. Divide the chickpea mixture into 5 and form the cutlet shapes. I made oval shaped ones. Coat them in breadcrumbs but please do this one cutlet at a time. Put them on a plate. Keeping them thin gives a good result for this recipe.
- Take the baking tray with the hot oil out of the oven and plate the cutlets. Put it in the oven and bake for 20 minutes then flip over and bake for 15 more minutes until golden brown.
- Enjoy with curry sauce or other types or sauce! Store leftovers in a covered container up to 2 days and reheat thoroughly before serving.