Easy Vegan Schnitzel – Crispy, Golden & Hearty
This easy vegan schnitzel is crispy on the outside and hearty on the inside. Made with chickpeas, mushrooms, and spices—it’s a plant-based classic you’ll love.
Servings: 6 portions
Calories: 330kcal
Cost: €0.70
Ingredients
- 400 g canned chickpeas
- 3/4 cup all-purpose flour
- 1/2 cup chickpea flour
- 40 g walnut flour or substitute with ground sunflower seeds
- 1 small onion chopped
- 3 medium mushrooms
- 3 small pieces of beet
- 2 cloves garlic
- 2 tbsp lemon juice
- 1 tbsp oil
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
For Coating:
- 80 g cornflakes blended into crumbs
- 20 g breadcrumbs
Instructions
Step 1: Prep the Chickpeas
- Rinse and drain canned chickpeas thoroughly.
Step 2: Blend the Mixture
- Add chickpeas, onion, mushrooms, beet, garlic, flours, lemon juice, oil, and spices to a food processor. Blend until you reach a thick dough-like consistency.
Step 3: Shape the Schnitzels
- Form 6 schnitzels using your hands. Flatten into traditional schnitzel shapes.
Step 4: Coat the Schnitzels
- In a bowl, mix blended cornflakes and breadcrumbs. Coat each schnitzel generously on both sides.
Step 5: Cook
- Fry: Heat oil in a pan and fry each schnitzel until golden and crispy (around 4 minutes per side).
- Bake: Preheat oven to 180°C (355°F). Bake for 20–25 minutes, flipping halfway through.
Step 6: Serve
- Serve hot with crispy fries, mashed potatoes, or a fresh green salad.