I was actually inspired to make this because they have a very similar item at our supermarket and I kind of fell in love with it. Who doesn’t like a good cutlet? Especially one that has a nice crispy outside and a soft, spiced inside. This is pretty easy to make and you and freeze these cutlets before coating for a pretty quick future meal. I almost always have chickpeas and carrots on hand which makes this a good candidate for a pantry meal. You can make this vegan by coating it with a mixture of cornflour and flour + water or you can simply use egg and flour for the coating and it will be vegetarian. Both are great!
Carrot-Chickpea Schnitzel
In a medium sized bowl, put the chickpeas and mash them until they turn into a semi-fine paste.
To the chickpeas add the rest of the patty ingredients and mix well with your hands until they start to form a thick ball that holds to itself, add more flour if the mixture is too wet or does not adhere to itself.
Divide the dough into 4-6 patties of your desired size on to a sheet of parchment paper, making sure they are evenly thick. Chill in the freezer for 15 minutes to make them easier to handle or until the ready to cook.
Crumb Coat the Patties: making a flour-egg mixture (or flour-egg substitute) mixture in a bowl by mixing together flour, egg, and water until a thick paste form. Coat each patty with the mixture then dip into a bowl of panko crumbs to coat completely.
Fry the patties: In a medium sized frying pan heat a few cms of oil in the pan until the oil begins to shimmer then fry the patties for about 3-5 on each side until golden brown.