From Daniela Innamorati's kitchen in Italy. 
Chickpea Cutlets
I promise that once you try these, you won’t want to eat them any other way! The preparation is extremely easy, and the amazing aroma while they cook will have everyone rushing to the table. And if even the kids (who are often tough critics!) devour them without a word or question, you know you’ve hit the mark!
Chickpea Cutlets
I promise that once you try these, you won’t want to eat them any other way! The preparation is extremely easy, and the amazing aroma while they cook will have everyone rushing to the table. And if even the kids (who are often tough critics!) devour them without a word or question, you know you’ve hit the mark!
Open in Cookpad AppSteps
- 1
Soak the dried chickpeas for at least 12 hours. Drain and rinse them under running water, then place them in a pot with plenty of cold water and the bay leaf. Cook until tender, adding salt only 20-30 minutes before they’re done. If using canned chickpeas, skip this step.
- 2
Place the well-cooked and drained chickpeas (no need to dry them), extra virgin olive oil, and tomato puree in a tall container. Use an immersion blender to blend until you have a fairly smooth mixture. There shouldn’t be any whole chickpeas left (especially if kids will be eating them), but a few small pieces are fine and add a nice texture.
- 3
Transfer the chickpea mixture to a bowl. Add the flour, nutritional yeast flakes, sweet paprika, dried oregano, and a generous pinch of salt. Mix well with a fork to combine, then transfer to a sheet of parchment paper and finish kneading until you have a slightly moist, but not sticky, firm dough.
- 4
Divide the dough into two equal portions and shape each into an oval cutlet about 3/8 inch thick. Place them on a sheet of parchment paper brushed with extra virgin olive oil so they don’t stick during cooking.
- 5
COOKING METHOD 1: Place the cutlets in the air fryer on the parchment paper and cook at 355°F (180°C) for 15 minutes. Flip them with a spatula and cook for another 10 minutes, until golden brown.
- 6
COOKING METHOD 2: Place the cutlets on a baking sheet with the parchment paper and bake in a preheated oven at 400°F (200°C) for 15 minutes. Flip them with a spatula and bake for another 10-15 minutes, until golden brown.
- 7
While the chickpea cutlets are cooking, prepare the side salad. In a small bowl, whisk together the tahini, extra virgin olive oil, freshly squeezed lemon juice, garlic powder, and salt until smooth. Gradually add enough cold water to make a pourable sauce.
- 8
Wash the arugula well, drain, and dry it. Arrange it on a plate and drizzle with the sesame-lemon dressing you just made.
- 9
Remove the chickpea cutlets from the oven or air fryer and serve immediately with the arugula salad.
- 10
NOTES: The side salad is just a suggestion. For an even more indulgent version, try deep-frying the cutlets (though I can personally guarantee that the air fryer method is delicious!).
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