Soak the chickpeas overnight or for a minimum of 8 hours, then drain them.
You can also freeze a large batch of already soaked chickpeas for future use.
Add the chickpeas, oatmeal, salt, black pepper, and garlic powder to a blender and blend very well.
Add the olive oil to a skillet over medium heat, when hot, add the shredded cabbage and sauté it over medium-low heat until it changes color and becomes softer but not mushy, we need them cooked but firm. Reserve.
Add the blended chickpeas to a pot over medium heat and with the help of a whisk, whisk it until it thickens up considerably, this will take around 20 minutes.
When the chickpeas are ready, add the sautéed cabbage, mix to incorporate, then transfer to a large shallow dish/baking sheet, then refrigerate it until firms up, this should take about 3 hours, depending on how large your dish is.
Remove the chickpeas from the fridge, cut them into cutlets, and bread it.
For breading it, we are going to mix the flour, paprika, salt, pepper, and veggie bullion onto a plate, then slowly add the water until it becomes thick enough to cover the cutlets but not thin enough that doesn’t cover them. It is supposed to be a medium consistency.
Add the panko bread onto another plate, then dip the cutlets into the batter, then into the panko bread until it covers the cutlets very well, remove the excess, place them onto a clean plate or a cooling rack.
Add vegetable oil to a skillet, turn the heat to medium, when hot, carefully add the cutlets and allow them to brown, this should take 2 to three minutes, then flip it and allow it brown on the other side.
Because any fried dish requires a good acidic side dish to compliment and elevate its flavors, serve the schnitzels with a side of lingonberry sauce, dill buttered baby potatoes, and a simple vinaigrette salad.