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BAKED CHICKPEA PARMESAN
by Samantha (IC: blogger)
4 servings
45 min
Jump to recipe
Yes, you read that right: Baked Chickpea Parmesan. While I have nothing against
breaded and fried poultry, I thought a vegetarian version of the
Italian-American classic would be a great addition to my meatless repertoire.
Spoiler alert: it’s a total hit.
Crisp chickpea patties mixed with Parmesan cheese and topped with melty
mozzarella makes a delicious, satisfying, and oh-so-cheesy weeknight dinner.
Serve with warmed marinara sauce, a simple side salad, and a slice of buttered
bread to complete the meat-free feast. A nice glass of Chianti Classico would
make the meal even more special, if you partake (spoiler alert: I partake).
A few tips to make this recipe great:
* Drain the chickpeas well. Wet chickpeas could lead to a slightly mushy
middle. If the batter feels too wet as you’re mixing, just add another
sprinkle of flour.
* Use fresh, whole milk mozzarella instead of the pre-shredded, part-skim,
low-moisture stuff. Fresh mozzarella will be much richer and creamier while
the latter could dry out in the oven.
* Keep the side salad simple so as to not overwhelm the flavors of the Chickpea
Parmesan (and to avoid extra work for yourself!) Try my go-to Mixed Greens
and Herb Salad for an easy option.
Let’s make Baked Chickpea Parmesan
Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
Add the beans to a large bowl and mash until broken down (you want the texture
here to be somewhat chunky, not smooth like hummus).
Add the eggs, Parmesan, onion, garlic, oregano, baking powder, flour, 1
tablespoon of olive oil, about 1 ½ teaspoons salt (I used Diamond Crystal kosher
salt) and as much pepper as you’d like. Mix until well-combined. The consistency
of the batter should be like thick cookie dough, not too wet and not too dry. If
you don’t mind a little raw egg, taste the batter and adjust seasonings as
necessary. If you’d prefer, you can add a tablespoon of the batter to a small
skillet and cook, then taste for seasonings.
Use the remaining 2 tablespoons of oil to grease the prepared baking sheet.
Spritz a ⅓ cup dry measuring cup with a little nonstick cooking spray (or grease
with olive oil), then use the cup to scoop out batter and transfer to the baking
sheet into about 8 mounds. Spray the back of the cup measure with a little more
nonstick spray, and use it to press the mounds into ½-inch thick patties.
Bake the patties for 15 minutes, then carefully flip them over and top each with
a sprinkle of mozzarella cheese.
Continue baking until the patties are lightly golden brown on the edges and the
cheese is melted, 15-20 minutes more.
Serve with the warmed marinara sauce, a buttered roll, and a side salad
TRENDING VIDEOS
BAKED CHICKPEA PARMESAN
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RECIPE DETAILS
* Yield 4 servings
* Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
Show Nutrition Info
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* Per serving
% Daily value
INGREDIENTS
--------------------------------------------------------------------------------
* 2 (15-oz) cans of chickpeas, drained
* 2 eggs
* ½ oz Parmesan cheese, finely grated (about ¼ cup)
* ¼ of a small onion, finely chopped (about ¼ cup)
* 2 large garlic cloves, pressed or finely chopped
* 1 tsp dried oregano
* ½ tsp baking powder
* ¼ cup all-purpose flour, plus more if needed
* 3 Tbsp olive oil, divided, plus more if needed
* Salt and freshly cracked black pepper
* 8 oz fresh mozzarella cheese, torn into small pieces
* 2 cups jarred marinara sauce, warmed, for serving
* Rolls and a side salad, for serving
INSTRUCTIONS
--------------------------------------------------------------------------------
Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Add
the beans to a large bowl and mash until broken down (you want the texture here
to be somewhat chunky, not smooth like hummus). Add the eggs, Parmesan, onion,
garlic, oregano, baking powder, flour, 1 tablespoon of olive oil, about 1 ½
teaspoons salt (I used Diamond Crystal kosher salt) and as much pepper as you’d
like. Mix until well-combined. The consistency of the batter should be like
thick cookie dough, not too wet and not too dry. If you don’t mind a little raw
egg, taste the batter and adjust seasonings as necessary. If you’d prefer, you
can add a tablespoon of the batter to a small skillet and cook, then taste for
seasonings. Use the remaining 2 tablespoons of oil to grease the prepared baking
sheet. Spritz a ⅓ cup dry measuring cup with a little nonstick cooking spray (or
grease with olive oil), then use the cup to scoop out batter and transfer to the
baking sheet into about 8 mounds. Spray the back of the cup measure with a
little more nonstick spray, and use it to press the mounds into ½-inch thick
patties. Bake the patties for 15 minutes, then carefully flip them over and top
each with a sprinkle of mozzarella cheese. Continue baking until the patties are
lightly golden brown on the edges and the cheese is melted, 15-20 minutes more.
Serve with the warmed marinara sauce, a buttered roll, and a side salad.
TIPS
* For a fast side dish, my preference is a simple salad with just greens, maybe
some fresh herbs, oil, vinegar, and salt. It’s the perfect acidic complement
to the cheesy patties.
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Published April 14th, 2022 7:22 AM
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