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Vegan Crispy Chickpea Cutlets with Lemon Tahini

A stack of four golden-brown, crispy Vegan Crispy Chickpea Cutlets drizzled with creamy lemon tahini sauce.
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A recipe for making crispy vegan cutlets using chickpeas, served with a bright lemon tahini sauce.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and thoroughly dried
  • 1/2 cup breadcrumbs (panko recommended for crispiness)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour (for dredging)
  • 1 tablespoon olive oil (for pan-frying)
  • For the Lemon Tahini Sauce:
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water (or more, to thin)
  • 1 small clove garlic, minced
  • Pinch of salt

Instructions

  1. Prepare the chickpeas: Place the dried chickpeas on a baking sheet and bake at 350°F (175°C) for 15 minutes to remove excess moisture. Let them cool slightly.
  2. Mash the chickpeas: In a medium bowl, lightly mash the roasted chickpeas with a fork or potato masher until mostly broken down but still retaining some texture. Do not make a smooth paste.
  3. Combine patty ingredients: Add the breadcrumbs, chopped onion, minced garlic, nutritional yeast, smoked paprika, cumin, salt, and pepper to the mashed chickpeas. Mix well until a firm dough forms. If the mixture is too wet, add 1 more tablespoon of breadcrumbs.
  4. Form the cutlets: Divide the mixture into 4 equal portions. Shape each portion into a patty about 1/2 inch thick.
  5. Dredge the cutlets: Place the flour on a shallow plate. Lightly dredge each cutlet in the flour, shaking off any excess.
  6. Cook the cutlets: Heat the olive oil in a large skillet over medium heat. Place the cutlets in the hot oil, ensuring not to overcrowd the pan. Cook for 4 to 5 minutes per side until golden brown and crispy.
  7. Make the sauce: While the cutlets cook, whisk together the tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth. Add more water, one teaspoon at a time, until you reach your desired drizzling consistency.
  8. Serve immediately with the lemon tahini sauce.

Notes

  • For extra crispiness when baking or air frying, lightly spray the cutlets with cooking spray before cooking.
  • You can substitute panko breadcrumbs with gluten-free breadcrumbs if needed.
  • Serve these cutlets in a sandwich, over a salad, or alongside roasted vegetables.

Nutrition

Find it online: https://whiskdaily.com/vegan-crispy-chickpea-cutlets-lemon-tahini/