Ingredients:

  • 1 (15 oz) can Canned Chickpeas (Garbanzo Beans), drained, rinsed, and patted dry
  • 1/2 cup Panko Breadcrumbs (for the base)
  • 1/4 cup Chickpea Flour (Besan)
  • 2 Tbsp Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1 tsp Fresh Lemon Zest
  • Salt & Black Pepper, to taste
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Unsweetened Plant Milk (or Aquafaba)
  • 1 tsp Dijon Mustard
  • 1 cup Panko Breadcrumbs (Extra Crispy, for coating)
  • High Smoke Point Oil (e.g., Rapeseed/Canola or Sunflower), 1/2 inch depth for frying
  • 1 Tbsp Vegan Butter (or Olive Oil), for finishing
  • 2 Tbsp Fresh Parsley, chopped, for garnish
  • 4 Lemon Wedges, for serving

Instructions:

  1. Process the Chickpeas: Add the drained chickpeas, 1/2 cup Panko, chickpea flour, nutritional yeast, garlic powder, oregano, lemon zest, salt, and pepper into the food processor. Pulse until the mixture is cohesive but still has some texture (avoid making it a smooth paste).
  2. Test Consistency: The mixture should hold together firmly when pressed. If too wet, add a tablespoon more chickpea flour; if too dry, add a splash of water or chickpea liquid (aquafaba).
  3. Form the Slab: Line a shallow baking dish (approx. 8x8 inch) with plastic wrap. Transfer the chickpea mixture into the dish. Press down very firmly to create a dense, uniform slab about 1 cm (3/8 inch) thick.
  4. Chill: Wrap the slab tightly and refrigerate for a minimum of 45 minutes (up to 4 hours) to allow the binders to set.
  5. Slice: Once firm, carefully unwrap the slab and slice it into 4 equal, rectangular cutlets.
  6. Set Up the Breading Station: Prepare three shallow dishes: Dish 1 (All-Purpose Flour), Dish 2 (Plant Milk and Dijon whisked together), Dish 3 (1 cup Panko Breadcrumbs).
  7. Coat the Cutlets (The Triple Dip): Working one at a time, gently dredge each cutlet: coat lightly in flour, shaking off excess; dip into the plant milk mixture; then press firmly into the Panko breadcrumbs on all sides until completely coated. Rest the breaded cutlets on a wire rack for 5–10 minutes before frying.
  8. Heat the Oil: Pour oil into a heavy-bottomed frying pan to a depth of about 1/2 inch (1.2 cm). Heat over medium-high heat until the oil reaches 175°C (350°F). The oil is ready when a piece of Panko sizzles immediately.
  9. Pan-Fry: Working in batches of two, carefully place the cutlets in the hot oil. Fry for 3–4 minutes per side until deeply golden brown and crispy. Maintain a consistent temperature and do not overcrowd the pan.
  10. Finish the Fry: For the last minute of frying, add the tablespoon of vegan butter (or a splash of olive oil) and let it foam, basting the cutlets for extra flavour and richness.
  11. Drain and Serve: Remove cutlets and place them immediately onto a wire rack to drain excess oil. Sprinkle lightly with salt while still hot. Garnish generously with fresh chopped parsley, and serve immediately with a generous wedge of lemon.