Chickpea Cutlets Recipe
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
771
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).