- Cooking Time: 14
- Servings: 4
- Preparation Time: 15
- 1 cup cooked chickpeas
- 2 tbsp olive oil
- 1/2 cup vital wheat gluten
- 1/2 cup plain bread crumbs
- 2 tbsp soy sauce
- 2 cloves garlic, pressed
- 1/2 teaspoon lemon zest
- 1/2 tsp dried thyme
- 1/2 tsp Hungarian paprika
- 1/4 tsp dried rubbed sage
- olive oil for 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 skillet over medium heat. Meanwhile, divide the cutlet dough into four equal parts. 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... The easiest way to do this is to first form the cutlets in your hand and then place the cutlets on a clean surface to flatten and stretch them.
- Add a moderately thin layer of oil to the bottom of the pan. Place the cutlets in the pan and 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.
NotesOne of my favorite recipes out of the book veganomicon, You can adapt it too, change the vital wheat gluten to spelt flour ( you will have to knead longer) also use your favorite stuffing mix in replace of the bread crumbs ( I love panko flakes myself) These taste like chicken sandwiches, the fried kind for some reason. My son loves them on a toasted bun with ketchup.
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