Gluten free chickpea schnitzels and yoghurt sauce

Schnittys aren't just for the meat eaters.

  • 45 mins cooking
  • Serves 4
  • Print
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.


Chickpea schnitzels
  • 2 x 400g canned chickpeas
  • 2 tablespoons extra virgin olive oil
  • 2 cups (200g) gluten-free breadcrumbs
  • ½ cup (65g) gluten-free plain flour
  • ¼ cup (60ml) gluten-free soy sauce
  • 3 cloves garlic, crushed
  • 2 teaspoons ras el hanout
  • 2 teaspoons xanthan gum
  • 1/3 cup (80ml) iced water
  • ½ cup (75g) sesame seeds
  • 1/3 cup (80ml) vegetable oil, for shallow-frying
Lemony greens
  • 200 grams green beans, trimmed
  • 2 small zucchini (180g), trimmed
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
Yoghurt sauce
  • 1 cup (280g) Greek-style yoghurt
  • ¼ cup finely chopped fresh mint leaves
  • 1 teaspoon finely grated lemon rind
  • 1 small clove garlic, crushed
  • 1 tablespoon extra virgin olive oil


  • 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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