Chickpea Cutlets

A combination of chickpeas and vital wheat gluten formed into savory cutlets, it's perfect for when you want something "meaty" but don't want to go through the trouble of making seitan. We serve these cutlets in a myriad of ways, packed into sandwiches or smother in mustra

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mash the chickpeas together with the oil in a mixing bowl until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.

Step 2

Preheat a large, heavy-bottomed non-stick or cast-iron skillet over medium heat.

Step 3

Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 × 4-inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.

Step 4

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.

Step 5

Just in case you were wondering, you can bake these, too! Baking these patties gives them a toothsome chewy texture and firm bite. Preheat the oven to 375°F and lightly oil a baking sheet. Brush both sides of each patty with olive oil, place on the prepared baking sheet, and bake for 20 minutes. Flip the patties and bake for another 8 to 10 minutes, until firm and golden brown.

Step 6

1. Use 2 cups of chickpeas. The patties hold up fine and will be a little softer with just a little extra chickpea flavor and texture. 2. Sun-dried tomato cutlets: Knead in 1/3 cup of finely chopped sun-dried tomatoes. 3. Black Olive Cutlets: Knead in 1/2 c pitted and chopped black olives. For fullest flavor, go for a real olive like kalamata. A tablespoon of fresh rosemary (omitting the sage) ups the Mediterranean flavor game.