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Chickpea Cutlets (veganomicon p.133)
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| Chickpea Cutlets | |
| 1 c. | chickpeas, cooked or canned |
| 2 T. | olive oil |
| 1/2 c. | vital wheat gluten |
| 1/2 c. | bread crumbs |
| 1/4 c. | veg. broth or water |
| 2 T | soy sauce |
| 2 cloves | garlic, pressed |
| 1/2 t. | lemon zest |
| 1/2 t. | dried thyme |
| 1/2 t. | paprika |
| 1/2 t. | dried sage |
Olive oil for pan frying
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes until strings of gluten have formed.
Preheat a large heavy bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6x4 inch rectangular cutlet shape.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 - 7 minutes. Add more oil, if needed when you flip the cutlets. They're ready when lightly browned and firm to the touch.
You can also bake these too. Keep in mind thought that baking will result in a chewier texture and firm bite. Preheat oven to 375, and lightly oil a baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip and bake another 8 - 10 minutes till firm and golden-brown.
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