Vegetarian Chickpea Milanese is made with a cutlet of chickpea flour, tomatoes, and fresh lime.
Chickpea Milanese
There’s a nearby restaurant that makes this vegetarian Chickpea Milanese that I loved so much I had to recreate it – with my own spin, of course! Milanese has always been a favorite of mine when I go out. This vegetarian one was my first choice. It’s served with an arugula chickpea salad with tomatoes and fresh lemon. Chickpeas are rich in fiber and protein, making them versatile for vegetarian and vegan diets. I add them to my salads, substitute potatoes for chickpeas for breakfast, and even use them as a substitute for chicken in this buffalo chickpea dish.
What does Milanese Style mean?
Milanese, a popular Italian dish, is made with fish, chicken, and veal. Milanese style involves coating the meat in egg and breadcrumbs before being fried.
What are chickpea cutslets made of?
Six ingredients are used in these healthy chickpea cutslets.
- Chickpea flour If you’ve never cooked with chickpea flour (also called garbanzo bean flour) before, it’s a protein-rich, gluten-free flour made of chickpeas. If you can’t find it at your regular supermarket, Whole Foods sells it, or you can order it online from Amazon.
- Cornstarch
- Olive oil
- Seasoning:Garlic powder, kosher salt
- Breadcrumbs:Seasoned breadcrumbs add extra flavor to these patties. You can make them gluten-free by using gluten-free panko, or making them vegan with unseasoned breadcrumbs.
How to make Vegetarian Chickpea Cutlets
- In a large bowl, combine water with chickpea flour, cornstarch and olive oil. Add garlic powder and salt. The dough should be able to hold together and slightly sticky. You can add more flour if the dough is too sticky.
- Use flour to dust your hands and form the dough into a ball.
- Divide it into 4 and you will get 4 balls.
- Put the breadcrumbs into a bowl. Place a ball on top of the crumbs and press it down until it’s about a quarter-inch thick. Flip it over to coat with crumbs on the other side.
- Continue the process with the rest of the dough and cook them on medium heat for a few minutes each side.
Note: I did try to make these patties in the air fryer but didn’t have as much success. You can reheat any leftovers in the air fryer to crisp up. You can keep the chickpea cutlets for up to four days in the fridge
More Chickpea Recipes You’ll Love:
Chickpea Milanese
7+
Vegetarian Chickpea Milanese is made with a cutlet of chickpea flour, tomatoes, and fresh lime.
- 4 Ounces chickpea flour
- 1 tbsp Cornstarch
- 3 tbsp Olive oil
- 1 tsp Garlic powder
- ½ tsp Kosher salt
- 1/2 Cup Seasoned breadcrumbs, Panko gluten-free (unseasoned to make it vegan)
- 6 Cups Baby arugula
- 1 Cup Cherry tomatoes or grapes cut in half
- 1 Cup Canister chickpeas, Drained
- 1 Lemon, Slice into wedges
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Mix 1/3 cup water with chickpea flour and cornstarch in a large bowl. Add 1 tablespoon olive oil, garlic powder and 1/2 teaspoon of kosher salt.
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Use a spatula to mix the mixture. It should form a ball that is firm and slightly sticky. If it becomes too sticky, you can add more flour.
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Make a ball with the floured mixture by rolling it between your hands. Divide the mixture into 4 equal parts and form 4 balls.
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Put breadcrumbs into a large shallow bowl, place a ball on top and press with your fingers adding some crumbs on top so your fingers don’t stick to form a thin cutlet about 1/4 inch thin. Flip the cutlet over and cover with breadcrumbs.
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Repeat the process with the remaining balls.
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Over medium heat, heat 2 tablespoons oil in large skillet. Cook the cutlets for 2-3 minutes each side, or until golden.
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Divide 1/2 cup arugula among the plates. Add 1/4 cup tomatoes and chickpeas to each plate. Serve the cutlets over the arugula with plenty of lemon juice.
*3 tbsp leftover breadcrumbs get thrown out
Serving: 1Cutlet, Calories: 320kcal, Carbohydrates: 41g, Protein: 10g, Fat: 13.5g, Saturated Fat 1.5g, Cholesterol: 0.5mg, Sodium: 428.5mg, Fiber: 8.5g, Sugar: 5g
Keywords: chickpea cutlet, chickpea milanese, vegetarian dinner ideas
Source: Skinny Taste