Falafel Cutlets with Cottage Cheese – A High-Protein Twist on a Classic Favorite
If you’re a crispy, flavorful falafel fan, you’ll love this Falafel Cutlets with Cottage Cheese twist! Adding creamy, protein-rich cottage cheese to the traditional falafel base makes these cutlets even more moist, satisfying, and nutrient-packed.
Perfect for lunch, dinner, or snacking, these patties are crunchy on the outside, soft on the inside, and loaded with spices, chickpeas, herbs, and a subtle tang from cottage cheese.
They’re also vegetarian, gluten-free friendly, and a delicious way to sneak more plant-based protein into your meals!
Why You’ll Love This Recipe
High in Protein & Fiber – Chickpeas + cottage cheese = a powerful combo.
Crispy & Golden Outside, Soft Inside – The perfect cutlet texture!
Customizable – Add greens, spices, or even grated veggies.
Versatile – Serve in bowls, wraps, burgers, or on their own with dips.
Pro Tips for Perfect Falafel Cutlets
Don’t Overprocess: You want texture—not hummus!
Drain Cottage Cheese if Watery: Too much moisture will soften the cutlets.
Let the Mixture Rest: This helps bind the cutlets and hold their shape.
Use a binder if needed. Add a tablespoon of chickpea flour or more oats if the mixture is too wet.
Double the Batch & Freeze: These cutlets freeze beautifully, raw or cooked.
Serving Suggestions
In a Pita Wrap – With lettuce, tomato, pickled onions & tahini sauce
On a Salad Bowl – Add cutlets to a Mediterranean grain bowl or chopped salad
As a Burger – Sandwich between buns with cucumber-yogurt sauce or hummus
With Dips – Serve with tzatziki, hummus, garlic yogurt, or spicy harissa
Storing & Reheating
Refrigerator:
- Store cooked cutlets in an airtight container for up to 4 days.
Freezer:
- Freeze raw or cooked patties between parchment paper for up to 3 months.
- Thaw and reheat in a pan, oven, or air fryer until crispy.
FAQs About Falafel Cutlets with Cottage Cheese
1. Can I make this vegan?
Yes! Replace cottage cheese with vegan cottage cheese or blended tofu.
2. Can I use dry chickpeas?
Yes, but they must be soaked overnight and boiled until soft. Don’t use raw.
3. Can I bake instead of fry?
Absolutely! Baking or air frying is a healthier option and still gives excellent texture.
4. Can I add veggies?
Sure! Grated carrots, zucchini (squeeze out moisture), or spinach are great add-ins.
5. What kind of cottage cheese works best?
Full-fat or low-fat cottage cheese, preferably not too runny. If preferred, you can blend it for a smoother mix.
Conclusion
This Falafel Cutlet with Cottage Cheese is a flavorful, nourishing twist on a classic dish—crispy, protein-rich, and satisfying. Whether you’re serving them in wraps, bowls, or on their own, they’re a versatile addition to any plant-forward menu.
Falafel Cutlet with Cottage Cheese
Ingredients
- 1 cup dried chickpeas soaked overnight, drainedor 1 cup of canned chickpeas
- 1/4 cup cottage cheese
- 1 small onion chopped
- 2 –4 cloves of garlic
- 1/4 cup fresh parsley
- 1/4 cup cilantro optional
- 1 tsp cumin seeds or ground cumin
- Salt to taste
- 1/2 tsp baking soda optional for fluffiness
- 2 tbsp besan chickpea flour or any flour to bind
- Oil for shallow frying or air frying
Instructions
- Soak the chickpeas overnight and then drain them well.
- In a food processor, pulse the soaked chickpeas, onion, garlic, and parsley until coarsely ground.
- Transfer the mixture to a bowl and add the cottage cheese, cumin seeds, salt, baking soda, and besan.
- Mix well. If the mixture is too wet, add more besan as needed.
- Let the mixture rest for 10 to 15 minutes, then shape it into small cutlets or patties.
Cook
- Shallow fry until golden brown
- Heat 2-3 table of oil in a non-stick pan over medium heatCook cutlets for 2-3 minutes each sides until golden brown and crispy.
- Or air fry at 375°F (190°C) for ~15 mins
- Or bake at 375°F (190°C) for ~25 mins
Serve with:
- Mint yogurt chutney or tahini sauce
- Inside wraps or burgers
- With a side salad or roasted veggies