Dinner ideas

Gluten free chickpea schnitzels and yoghurt sauce

Schnittys aren't just for the meat eaters.

If you loved a good pub schnitzel but have cut out chicken and veal from your diet then these tasty vegetarian schnittys will hit the spot. Using the favoured legume chickpeas gives a great texture and flavour when crumbed with spices, seeds and served with a creamy yoghurt sauce and lemony greens.

Looking for more schnitzel recipes or more vegetarian dinner recipes?


Chickpea schnitzels
Lemony greens
Yoghurt sauce


1.Drain chickpeas through a sieve into a small bowl; reserve liquid (aquafaba). Rinse chickpeas. Place chickpeas and olive oil in a large bowl; coarsely mash with a fork. Add ½ cup of the breadcrumbs, the flour, sauce, garlic, ras el hanout, xanthan gum and iced water. Season. Mix well using clean hands.
2.Grease two large oven trays; line with baking paper.
3.Divide chickpea mixture into 8 portions; shape into balls. Space four balls apart on each tray. Using the palm of your hand, press down into 8mm-thick, rough oval shapes. Freeze for 1 hour or until very firm.
4.Working quickly, dip chickpea schnitzels in reserved aquafaba, then carefully coat in combined remaining breadcrumbs and sesame seeds. Return coated schnitzels to trays; freeze for 20 minutes to firm or until ready to cook.
5.Make lemony greens, then yoghurt sauce.
6.Heat half the vegetable oil in a large non-stick frying pan over medium heat; cook schnitzels, in two batches, for 4 minutes each side or until golden and crisp, adding remaining vegetable oil in between batches. Drain on paper towel.
7.Serve schnitzels with lemony greens, yoghurt sauce and mint leaves, if you like.

Lemony greens

8.Cook beans in a medium saucepan of salted boiling water for 2 minutes or until just tender; drain. Refreshing under cold running water. Thinly slice zucchini using a mandoline, V-slicer or knife into rounds. Combine raw zucchini and beans with lemon juice and oil; toss well. Season to taste.

Yoghurt sauce

9.Combine yoghurt, mint, rind and garlic in a small bowl; season. Drizzle with oil.

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