Chickpea Cutlets
 
Prep time
Cook time
Total time
 
Delicious breaded chickpeas given a "meaty" texture thanks to vital wheat gluten. Recipe adapted from Veganomicon and theppk.com.
Serves: 6
Ingredients
  • 1 16 oz. can chickpeas, drained and rinsed
  • 2 tbsp. olive oil
  • 1 cup vital wheat gluten
  • 1 cup panko flakes
  • ½ cup vegetable broth
  • ¼ cup soy sauce
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • ½ tsp. dried sage
  • 1 tsp. grated lemon zest.
Instructions
  1. Preheat your George Foreman or other electric grill - a panini press will work great! (See notes for alternate cooking options.)
  2. Mash the chickpeas with the olive oil until no whole chickpeas remain. A strong fork, slatted spoon, or avocado masher should do the trick.
  3. Mix in the remaining ingredients. Stir with a wooden spoon until most of the liquid is absorbed. Then knead the dough for a few minutes with your hands to finish the job. The dough will become thick and strings of gluten will appear.
  4. Split it into six equal sections and roll into oval shaped balls.
  5. Place two at a time on the electric grill and close the grill firmly to flatten out the cutlets. Cook for 6-8 minutes or until lightly browned and crispy on the outside.
  6. Place on a cooling rack while you cook the remaining chickpea cutlets.
  7. Serve with spaghetti squash and pasta sauce or any other way you like them--on a salad, in a sandwich, as chickpea fingers, the possibilities are endless!
Notes
*The electric grill is my favorite way to make these because it is fast, doesn't require any additional oil, and makes them perfectly crispy every time. If you don't have an electric grill, just make them in a frying pan with a little bit of oil, cooking each side for 6-7 minutes. Alternatively, you can bake them at 375 degrees for 30 minutes, flipping once halfway through.
Recipe by MORE. at http://www.moreveganblog.com/2014/03/23/spaghetti-squash-chickpea-cutlets/