Thursday, February 11, 2016

Chickpea Parmesan

Makes 6 cutlets

For the Chickpea Cutlets
  • 1-14 oz. can chickpeas, drained and rinsed
  • ½ cup cornmeal
  • ¼ cup chickpea flour
  • 1 small onion, quartered
  • 3 garlic cloves, minced
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. unflavored soy or almond milk
  • 1 tbsp. ground flaxseed
  • 1 tbsp. lemon juice
  • salt and pepper to taste
For the Batter
  • ½ cup unflavored soy or almond milk
  • ¼ cup cornstarch
  • 2 tbsp. ground flaxseed
For the Cornmeal Coating
  • ½ cup cornmeal
  • 1 tsp. Italian seasoning blend
  • ¼ tsp. salt
  • ¼ tsp. black pepper
For Frying
  • about ¼ cup oil
For Serving
  • 2-3 cups marinara sauce 
  • cooked pasta, plus extra marinara sauce (optional)

  1. Place all chickpea cutlet ingredients into food processor. Pulse just until well mixed and chickpeas are finely chopped. Transfer mixture to a container and refrigerate at least 30 minutes.
  2. Stir all batter ingredients together in a small bowl. Allow to sit for at least 10 minutes.
  3. Stir all cornmeal coating ingredients together in a separate bowl.
  4. Remove chickpea cutlet mixture from refrigerator and shape into ovals, about 5 inches long and 3 inches wide.
  5. Generously coat the bottom of a large nonstick skillet with oil and place over medium heat. When oil is hot, dip each side of a chickpea cutlet into batter, then into cornmeal mixture to coat. Place in skillet. Repeat for as many cutlets will fit in the skillet without overcrowding. Cook until browned and crispy on both sides. Repeat until all cutlets are cooked, adding oil to the skillet as needed between batches.
  6. Serve topped with marinara sauce, optionally over pasta.

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