Start by preheating your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Gather all your vegetables and finely grate or chop about 2 cups worth, aiming for small, uniform pieces that will mash together easily.
Place the vegetables in a large mixing bowl, then mash or stir them until they’re mostly smooth with a bit of texture remaining. This helps them bind better.
Add the breadcrumbs, chickpea flour, cumin, coriander, and a pinch of salt and pepper to the mashed vegetables. Mix everything thoroughly with a spatula or spoon until well combined.
If the mixture feels too wet and sticky, sprinkle in a little more flour; if it’s too dry, add a teaspoon of water. Aim for a dough that holds together when pressed.
Shape the mixture into 8 to 10 flat patties, about 1 inch thick, and place them evenly spaced on your prepared baking sheet.
Lightly brush each cutlet with olive oil or spray with cooking spray to help develop a golden, crispy crust during baking.
Bake in the preheated oven for about 20-25 minutes, flipping them carefully halfway through. Look for a deep golden brown and crispy edges.
Once baked, remove the cutlets from the oven and let them rest on the sheet for 5 minutes. This helps them firm up and prevents crumbling when serving.
Serve warm with your favorite dips or chutneys, enjoying the crispy exterior and tender interior of these wholesome veggie bites.
