Crispy Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dip
These crispy buttermilk-fried chickpea cutlets are the perfect vegan alternative to traditional fried chicken. They're made with a blend of chickpeas, plant-based milk, nutritional yeast, and seasonings, then coated in a crispy breading and fried until golden brown. Serve them with a lemon-herb dip for a complete meal.
The history of fried chickpea cutlets is a long and winding one. It is said that the first fried chickpea cutlets were created in the Middle East centuries ago. These early cutlets were made with a simple batter of chickpeas, flour, and water, and they were fried in hot oil until golden brown. Over time, the recipe for fried chickpea cutlets spread to other parts of the world, and it was eventually adopted by the African-American community in the United States. In the United States, fried chickpea cutlets became a popular dish at soul food restaurants and gatherings. Today, fried chickpea cutlets are enjoyed by people of all cultures and backgrounds.
Crispy Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dip Crispy Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dip Crispy Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dip Crispy Buttermilk-Fried Chickpea Cutlets with Lemon-Herb Dip
Prep time: 30 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup dried chickpeas, rinsed and soaked overnight
  • 1 cup unsweetened plant-based milk
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Drain the chickpeas and rinse them well.
  3. In a food processor or high-powered blender, combine the chickpeas, plant-based milk, nutritional yeast, lemon juice, parsley, garlic powder, salt, and pepper. Blend until smooth.
  4. Transfer the batter to a large bowl and refrigerate for at least 30 minutes, or up to overnight.
  5. Line a baking sheet with parchment paper.
  6. Pour a thin layer of oil into a large skillet and heat over medium heat.
  7. Drop spoonfuls of the batter into the hot oil and cook for 2-3 minutes per side, or until golden brown and crispy.
  8. Transfer the cutlets to the prepared baking sheet and bake for 10-12 minutes, or until heated through.
Why It Works
  • The combination of chickpeas, plant-based milk, nutritional yeast, and seasonings creates a flavorful and protein-packed batter.
  • The breading helps to create a crispy exterior, while the interior remains moist and tender.
  • The lemon-herb dip adds a bright and refreshing flavor to the cutlets.