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Four chickpea cutlets on a white plate with a glass of juice and ketchup.

Chickpea cutlets

Chickpea cutlet is a very tasty vegan dish that can be served in the main course as well as enjoyed as a snack. These vegan cutlets are made in the Indian style which is slightly different from the way cutlets are made in western countries.
Course Main Course, Snack
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 cutlets
Calories 227kcal


  • Wok/ cooking pot


  • 3 cups cooked chickpeas
  • ¼ cup finely chopped onion
  • 1 teaspoon minced garlic adjust to taste
  • A handful of cilantro finely chopped
  • 1.5 cups bread crumbs
  • ¾ cup all-purpose flour
  • 1 cup water or as required to get the desired consistency
  • 1 teaspoon chili flakes
  • Salt and ground black pepper to taste
  • Canola/ vegetable oil for deep frying


  • Put the boiled chickpeas in a bowl and mash with a masher or backside of a spoon.
  • Add chopped onion, garlic, cilantro, chili flakes, salt, and pepper. Mix everything. Check and adjust the seasoning.
  • Divide the mixture into 8 equal parts. Roll each part between your palms and flatten them into around ½ inch thick cutlets.
  • Put all-purpose flour in a bowl. One by one, roll all the cutlets over the flour, dust off the extra flour, and put on a plate.
  • Mix the remaining flour and water to make a smooth paste.
  • Make a breading station with two bowls. In one bowl put the bread crumbs and in another shallow bowl put the flour paste.
  • Pick one cutlet and dip it in the flour paste. Make sure the paste gets nicely coated on every side. Drip off the excess liquid and then transfer the cutlet to the bowl of bread crumbs. Turn the cutlet over the breadcrumbs until all the sides get evenly coated. Keep it on a plate. Repeat the process with the remaining cutlets.
  • Heat oil in a wok or cooking pot. Deep fry the cutlets until they turn golden brown from all the sides.


  1. More seasoning like Italian herbs, onion powder, cumin, etc, can be added to increase the flavor.
  2. For gluten-free cutlets, use gluten-free bread crumbs or rice flour.
  3. Instead of cilantro, parsley can be used too.
  4. These cutlets can be baked or shallow fried too. 
  5. More recipe tips and tricks are given in the post above, please follow them to make this recipe.


Calories: 227kcal | Carbohydrates: 41g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 159mg | Potassium: 245mg | Fiber: 6g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg