Recipe: Carrot-Chickpea Schnitzel

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

AuthorMabDifficultyBeginner

Yields6 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients
Chickpea-Carrot Patty
 380 g chickpeas, cooked
 2 medium carrots, finely shredded
 100 g breadcrumbs
 2 tbsp soy sauce
 2 cloves garlic, minced
 1 tsp smoked paprika
 ½ tsp each: dill, oregano, vegetable bullion, salt, pepper, and cumin
Breading
 1 egg (or egg subtitute)
 100 g flour
 150 g panko

Directions
1

In a medium sized bowl, put the chickpeas and mash them until they turn into a semi-fine paste.

2

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.

3

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.

4

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.

5

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.

Adapted from Pragmatic Attic

Ingredients

Ingredients
Chickpea-Carrot Patty
 380 g chickpeas, cooked
 2 medium carrots, finely shredded
 100 g breadcrumbs
 2 tbsp soy sauce
 2 cloves garlic, minced
 1 tsp smoked paprika
 ½ tsp each: dill, oregano, vegetable bullion, salt, pepper, and cumin
Breading
 1 egg (or egg subtitute)
 100 g flour
 150 g panko

Directions

Directions
1

In a medium sized bowl, put the chickpeas and mash them until they turn into a semi-fine paste.

2

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.

3

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.

4

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.

5

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.

Carrot-Chickpea Schnitzel

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