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Chickpea cutlets with savory mustard sauce are the definition of simple decadence. Whip up these no-fuss cutlets in the food processor and while they bake, whisk up a savory mustard sauce that caters to the mustard lovers’ in your life. You don’t need tons of time to make yummy cutlets. You don’t need fancy ingredients and or kitchen tools. And although the method is well-suited for plant-based beginners, the results will distinguish you as a pro.

Chickpea Cutlets with Savory Mustard Sauce [Vegan]

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Cooking Time


Ingredients You Need for Chickpea Cutlets with Savory Mustard Sauce [Vegan]

For the Cutlets:
  • 2/3 cup of rolled oats
  • 3 cups of chickpeas, rinsed and drained
  • 1 small onion, peeled and cut into quarters
  • 2 cloves garlic, peeled and cut in half
  • 1/2 cup of parsley (either flat leaf/Italian or curly)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 – 2 tablespoons water, as needed
  • 1 cup dry breadcrumbs (substitute cornmeal or gluten-free breadcrumbs if desired)

For the Mustard Sauce:

  • 1 tablespoon arrowroot (or corn starch/flour)
  • 1/4 cup of water or broth (for mixing arrowroot) tablespoons water
  • 1 small red onion, diced small
  • 2 cloves garlic, minced or pressed
  • 2 teaspoons dried thyme
  • 2 teaspoons mustard powder
  • 1/4 cup prepared mustard
  • 2 teaspoons tamari or soy sauce
  • 1 1/2 cups vegetable broth

How to Prepare Chickpea Cutlets with Savory Mustard Sauce [Vegan]

For the Cutlets:
  1. Preheat the oven to 400°F and line a baking tray with parchment paper.*If you need to make breadcrumbs using your food processor, start with that.
  2. Add the oats to your food processor (or blender) and blend them until they break down into powder.
  3. Add the rest of the ingredients, except the breadcrumbs. Process until the ingredients are blended but with a bit of texture left.
  4. Divide the mixture into 6 even parts and form balls.
  5. Roll each ball in the breadcrumbs and then form cutlets about ½ an inch thick. Place them on the baking sheet.
  6. Bake the cutlets in the center of the oven for 20 minutes, until they begin to brown on top. Flip them and bake for an additional 15 minutes until they are golden.

For the Mustard Sauce:

  1. While the cutlets bake, gather what you need for the mustard sauce.
  2. In a small bowl or cup, combine 1 Tbsp. of arrowroot with 1/4 cup of water. Stir well to mix it through.
  3. Heat a saucepan to medium heat and add the diced red onion, saute for 3 minutes to soften the onions, and allow them to release their sugars. If the onions begin to stick, add water or vegetable broth a tablespoon at a time.
  4. Add the garlic, thyme, and mustard powder. Stir for 30 seconds.
  5. Whisk in the prepared mustard, then add the soy sauce and vegetable broth.
  6. Let the sauce simmer for 2 minutes until it is well-blended. Add the arrowroot and water or broth. Give it a stir before you add it.
  7. Whisk or stir the sauce for a few minutes and simmer for another 5 minutes to thicken it up.
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