Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dipping Sauce
Buttermilk-Fried Chickpea Cutlets With Lemon-Herb Dipping Sauce: A crispy, plant-based twist on the classic fried chicken cutlet. Serve with the refreshing lemon-herb dipping sauce for the perfect balance of flavors.
Growing up in the heart of the American South, fried chicken was a staple dish in our household. The aroma of crispy, golden-brown chicken wafting through the air always brought a smile to my face. However, as I transitioned to a plant-based diet, I yearned for a satisfying alternative to my beloved fried chicken. After countless experiments in the kitchen, I stumbled upon the perfect solution: Buttermilk-Fried Chickpea Cutlets. The key to these cutlets lies in the combination of mashed chickpeas and plant-based buttermilk. The mashed chickpeas provide a hearty base, while the buttermilk adds a tangy, umami flavor and helps to tenderize the cutlets. The addition of all-purpose flour and cornstarch creates a crispy exterior, while garlic powder, onion powder, and smoked paprika infuse the cutlets with a savory depth of flavor. These Buttermilk-Fried Chickpea Cutlets are not only delicious but also incredibly versatile. They can be served as a main course with your favorite sides, or as an appetizer or snack. The lemon-herb dipping sauce adds a refreshing, zesty touch that perfectly complements the crispy cutlets. Whether you're a seasoned vegan or simply looking for a healthier alternative to fried chicken, these Buttermilk-Fried Chickpea Cutlets are sure to become a favorite in your kitchen.
Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dipping Sauce Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dipping Sauce Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dipping Sauce Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dipping Sauce
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 cup plant-based buttermilk
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mash the chickpeas until they are mostly broken down but still have some texture.
  3. Add the plant-based buttermilk, flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper to the chickpeas and mix until well combined.
  4. Form the mixture into 8-10 cutlets.
  5. Place the cutlets on a baking sheet lined with parchment paper. Spray the cutlets with cooking spray.
  6. Bake the cutlets for 20-25 minutes, or until they are golden brown and crispy.
  7. Serve the cutlets with the lemon-herb dipping sauce.
Why It Works
  • Mashed chickpeas provide a hearty base and absorb the flavors of the buttermilk marinade.
  • Plant-based buttermilk adds tang and helps tenderize the cutlets.
  • The combination of flour and cornstarch creates a crispy exterior.
  • Garlic powder, onion powder, and smoked paprika infuse the cutlets with savory flavor.
  • The lemon-herb dipping sauce provides a refreshing contrast to the crispy cutlets.