Thursday, August 12

Chickpea Cutlets



INGREDIENTS
  • 1 cup cooked chickpeas
  • 2 tablespoons olive oil
  • 1/2 cup vital wheat gluten
  • 1/2 cup plain breadcrumbs
  • 1/4 cup vegetable broth or water
  • 2 tablespoons soy sauce
  • 2 cloves garlic, pressed or grated with a Microplane grater
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Hungarian paprika
  • 1/4 teaspoon dried rubbed sage
  • Olive oil for pan frying
INSTRUCTIONS
  1. In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
  2. Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
  3. 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 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.
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These are wonderful!!  This recipe is from Veganomicon.  Everybody in the world should own this cookbook.  It is full of amazing recipes!!

1 comment:

  1. Oh gosh these look soooo good right now. I need to make these again and soon! :D

    ReplyDelete