Broccoli and chickpea cutlets

By the GetYourMacros team · 31 August 2026

Crispy baked vegetable cutlets that combine fiber-rich broccoli with protein-packed chickpeas for a satisfying vegan main.

• Time 25 min
• Course Main course
• Diet Vegan
• Cuisine Mediterranean
• Allergens gluten

Ingredients (1 serving)

• 200 g Broccoli
• 140 g Canned chickpeas (drained)
• 30 g Chickpea flour
• 20 g Breadcrumbs
• 5 ml Extra virgin olive oil
• Garlic to taste
• 20 ml Lemon juice

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. Steam or boil the broccoli florets for 5-6 minutes until tender, then drain them well.
3. In a food processor, blend the drained chickpeas, steamed broccoli, garlic, and a pinch of salt until you reach a thick, slightly chunky consistency.
4. Transfer the mixture to a bowl and stir in the chickpea flour to help bind the dough.
5. Shape the mixture into flat cutlets with your hands, then coat each one thoroughly in breadcrumbs.
6. Place the cutlets on the tray, drizzle with olive oil, and bake for 20 minutes, flipping halfway through until golden and crisp.
7. Serve hot with a squeeze of fresh lemon juice on top.

Tips

• For an extra crunch, you can toast the breadcrumbs in a pan for 2 minutes before coating the cutlets.
• These keep perfectly in the fridge for 2 days; reheat them in an air fryer or oven to maintain the texture.

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