Ingredients:

  • 2 cups cooked chickpeas, drained and rinsed (about 15 oz / 425 g can drained; or 360–400 g cooked from dried)
  • 1/2 small onion, finely minced (about 1/3 cup / 50 g)
  • 1 small garlic clove, minced (or 1/2 tsp garlic paste)
  • 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried)
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika or sweet paprika (optional)
  • 1 large egg, beaten (or 3 tbsp aquafaba for vegan)
  • 1/3 cup (40 g) chickpea flour or all-purpose flour
  • 3/4 cup (75 g) panko breadcrumbs (use gluten-free panko if needed)
  • 1/4 cup (20–25 g) finely grated Parmesan cheese (optional — omit or use vegan parmesan for vegan)
  • 1/2 tsp dried oregano or Italian seasoning
  • Pinch of salt and pepper (for breadcrumb mix)
  • 3–4 tbsp olive oil or neutral oil (vegetable or canola) for shallow frying
  • Lemon wedges, for serving
  • Optional: extra chopped parsley, flaky sea salt

Instructions:

  1. Prepare chickpea base: Pulse chickpeas in a food processor until coarsely mashed, leaving some texture. Alternatively smash in a bowl with a potato masher or fork.
  2. Transfer mashed chickpeas to a bowl and fold in minced onion, garlic, parsley, lemon zest, lemon juice, salt, pepper, and paprika.
  3. Add binders and shape: Stir in beaten egg (or aquafaba) and chickpea or all-purpose flour. Mix until mixture sticks together but is not wet; if too wet, add 1–2 tbsp more flour or 1–2 tbsp panko. Form into 4 even patties about 3/4–1 inch (2–2.5 cm) thick, pressing edges to compact.
  4. Chill to firm: Place patties on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up, which helps the breading adhere and keeps cutlets from falling apart.
  5. Set up breading station: Dish 1: 1/4 cup (30 g) flour (chickpea or AP). Dish 2: beaten egg (or aquafaba). Dish 3: panko + parmesan + oregano + a pinch of salt and pepper. Dredge each patty lightly in flour, then egg, then panko, pressing crumbs to adhere. Set on tray.
  6. Pan-fry until golden: Heat a large skillet over medium with 2 tbsp oil. When oil shimmers, add cutlets without overcrowding. Fry 3–4 minutes per side until deep golden and crisp, reducing heat if browning too fast; add remaining oil as needed. Cutlets should lift easily from the pan when ready.
  7. Drain and finish: Transfer cutlets to a wire rack or paper towel-lined plate to drain. Sprinkle with flaky salt and a squeeze of lemon. Serve hot with lemon wedges and desired sides like arugula salad, marinara, or in sandwiches.