Crispy Chickpea and Vegetable Cutlets (Vegan & Gluten-Free)
1 hour 15 minutes
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About Crispy Chickpea and Vegetable Cutlets (Vegan & Gluten-Free)
Craving a crispy, flavorful bite that's both healthy and satisfying? These chickpea and vegetable cutlets are the answer! Imagine sinking your teeth into a perfectly golden crust, revealing a tender interior bursting with aromatic spices and sweet bell peppers.Packed with plant-based protein and fiber from chickpeas, these gluten-free and vegan delights are surprisingly easy to whip up. They're incredibly versatile too – enjoy them as a light lunch, a tempting appetizer, or a quick and nutritious snack.Serve these warm, crispy cutlets with your favorite dipping sauce for an explosion of flavor. From tangy yogurt dips to spicy chili sauces, the possibilities are endless!
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
Cutlet Ingredients
- 2 cup Chickpeas soaked and boiled
- 1 cup Potato boiled and grated
- ½ cup Bell Peppers finely chopped, mixed
- ½ bunch Coriander finely chopped
Spices
- ½ tsp Chili Powder optional, or more to taste, red
- 1 tsp Garam Masala
- 1-2 tsp Salt or to taste
For Cooking
- 2 tbsp Oil
Instructions
- In a large bowl, mash the boiled chickpeas thoroughly. This forms the base of the cutlets.
- Add the grated potato, chopped bell peppers, red chili powder, garam masala, salt, and cilantro to the bowl. Mix well to combine all the ingredients.
- Shape the mixture into small, round patties or cutlets. Refrigerate for at least 30 minutes. Chilling helps the cutlets firm up and prevents them from falling apart during cooking.
- Heat the oil in a large skillet over medium heat.
- Carefully place the cutlets in the skillet and cook until golden brown and crispy, about 3-4 minutes per side. Ensure the oil is hot enough to create a crispy crust.
- Serve the hot chickpea cutlets with your favorite chutneys, ketchup, or a refreshing yogurt dip.
Recipe Notes
Good To Know
- For shallow or deep frying, add more potatoes for better binding.
- You can substitute paneer (1 cup grated) for potatoes.
- These tikkis are made without breadcrumbs or cornflour.
- For deep frying, consider adding extra potatoes or breadcrumbs for a crispier result.
Expert Tips
- For extra flavor, try adding finely chopped green chilies or a pinch of red pepper flakes to the tikki mixture.
- Serve these tikkis with a side of mint-yogurt chutney or tamarind chutney for a delicious and refreshing meal.
- To ensure even cooking, shape the tikkis into uniform sizes.
Storage Instructions
- To make ahead, shape the tikkis, cover with cling film, and refrigerate (do not freeze) for up to 2 days.
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Recipe Nutrition
Calories: 487kcalCarbohydrates: 66gProtein: 17gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 1191mgPotassium: 1005mgFiber: 16gSugar: 10gVitamin A: 467IUVitamin C: 53mgCalcium: 100mgIron: 6mg
Vidya Narayan
Articles: 21
6 Comments
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Absolutely mouthwatering! Great share.
This is a fantastic recipe! Thanks for sharing.
Absolutely mouthwatering! Great share.
Absolutely mouthwatering! Thanks for sharing.
This is perfect! Can’t wait to taste it.
Very easy and yummy recipe…I always use my leftover boiled Chickpeas in such ways too