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
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.
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.
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. Theyre ready when lightly browned and firm to the touch.
(taken from chow.com)
Pairs Well With
The union of chickpea cutlets and tempeh wings...
I think I whipped up the whole thing in barely an hour (I had to work in 2 batches each time, as I used the countertop oven), so it’s not killer in the way of prep either.
simply make a recipe of cutlets, but separate them in walnut-sized nuggets: I got 14 out of it. flatten them on your baking sheet, and bake (at 375F) for 10-15 minutes on one side, 5 on the other.
while they’re busy baking, whip up all the ingredients for the wingz, as well as the sauce.
follow the instructions and assemble them, once they’re cool enough to handle, then bake (at 400F) for 7 minutes on one side, 3 on the other. dip in sauce, and serve hot.