Crispy Chickpea-Quinoa Cutlets

Name: Crispy Chickpea-Quinoa Cutlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Ingredients: 1/3 cup cooked quinoa, cooled; 1/3 cup canned chickpeas, drained and mashed; 2 tbsp vital wheat gluten (or 1 tbsp if avoiding gluten-free) for binding; 1 tbsp finely chopped shallot; 1 tsp soy sauce or tamari; 1 tsp lemon juice; 1 small garlic clove, minced; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp black pepper; 1/4 tsp salt; 1 tbsp olive oil, plus extra for frying; 2 tbsp breadcrumbs (panko or regular) for coating; 1 tsp white miso paste (optional, for depth); 1/2 tsp maple syrup (optional, for glaze balance); 2 tbsp water (adjust as needed)

Japanese-inspired vegan cutlets with a chicken-like bite. Crunchy exterior, savory miso-ginger notes, and hearty quinoa-chickpea filling that stays tender inside. Ideal for a solo date-night or comfort dinner that feels meaty without animal products.

Total time

35 min

Prep

15 min

Cook

20 min

Serves

vegangluten-containingentréepan-friedweeknight

Chef’s Pro Tips

For extra chicken-y texture, knead the dough a bit longer until sticky.
Crisp the cutlets in a hot nonstick pan; resist overcrowding.
Finish with a quick lemon-tahini drizzle to brighten flavors.
You can bake at 425°F (220°C) for 15 minutes per side if avoiding frying.

Serving Suggestions

Serve with steamed greens and a tangy dipping sauce or a light miso-ginger glaze; pair with a small portion of quinoa or rice and a squeeze of lemon.

Storage Instructions

Store cooled cutlets in an airtight container up to 2 days; reheat in a skillet or oven until crisp.

Nutrition

Estimated, per serving

calories: 420kcal
protein: 14g
carbs: 48g
fat: 18g

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Ingredients

Instructions