In a large skillet, sauté onion in butter or vegetable oil for 3 to 5 minutes. Add peas and cook 2 minutes. Remove from heat. Stir in ricotta cheese, fresh bread crumbs, lemon juice, parsley, salt, and cayenne pepper or chili powder. Let cool.
Form into 7 cutlets. Refrigerate at least 30 minutes to firm cutlets.
For coating: Place chickpea or whole wheat flour in a small, wide bowl. Gradually stir in water to reach the consistency of pancake batter. Dip cutlets into batter, then coat with bread crumbs.
Skillet-fry in medium-hot vegetable oil until browned on both sides. Serve with chutney or ketchup.