Chickpea Cutlets
Nb persons: 4
Yield: 1 cutlet
Preparation time: 30 min
Total time:
Source: Veganomicon
| 1 cup | cooked chickpeas |
| 2 tbsp | olive oil |
| 1/2 cup | vital wheat gluten |
| 1/2 cup | plain bread crumbs |
| 1/2 cup | vegetable broth or water |
| 2 tbsp | soy sauce |
| 2 cloves | garlic, pressed or grated with a microplane grater |
| 1/2 tsp | lemon zest, optional |
| 1/2 tsp | dried thyme |
| 1/2 tsp | Hungarian paprika |
| 1/4 tsp | dried rubbed sage |
olive oil for panfrying
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 6 x 4-inch rectangular cutlet shape. The easiet way to do this is to first form a rectangular shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
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 tp 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.
Baking these patties gives them a toothsome chewy texture and firm bite. Preheat the oven to 375F, lightly oil a baking sheet. Brush both sides of each patty with oilve oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and golden-brown.
You may want to double the recipe for leftovers.
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