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Cuisine

Chickpea Chicken Cutlets

Featured in the Honolulu Star-Advertiser on April 3, 2019.

chickpea chicken cutlet

Ingredients:

Chickpea Chicken Cutlets

  • 1 cup chickpeas, cooked
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 garlic cloves minced
  • 1/2 teaspoon lemon zest, finely grated
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried rubbed sage
  • Olive oil, for pan frying

Directions:

  1. In a mixing bowl, mash chickpeas and extra virgin olive oil until no chickpeas are left.
  2. Add remaining ingredients and knead together for about 3 minutes.
  3. Divide cutlet dough into 4 equal pieces.
  4. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4-inch rectangular cutlet shape.
  5. In a large nonstick skillet over medium heat add oil for frying.
  6. Place cutlets in pan and cook on each side for 6-7 minutes.
  7. Add more oil, if needed.
  8. Cutlets are ready when lightly browned and firm to the touch.

Serves 4.

Approximate Nutrient Analysis per serving (based on 4 tablespoon oil for frying):
280 calories, 21 g fat, 3 g saturated fat, 0 mg cholesterol, 500 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g sugar, 5 g protein

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