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Chickpea Cutlets

Chickpea Cutlets

Baked Chickpea Cutlets

This is from Veganomicon by Moskowitz and Romero.  Makes 4 cutlets, but you will probably want more than one per person.

Mash in a medium mixing bowl until no whole beans remain:

  • 1 c cooked or canned chickpeas
  • 2 T olive oil

Add and knead 3 minutes:

  • 1/2 c vital wheat gluten
  • 1/2 c plain bread crumbs (1 slice toast, food-processed)
  • 1/4 c water
  • 2 T soy sauce
  • 1/4 t garlic powder
  • 1/2 t thyme
  • 1/2 t paprika
  • 1/4 t powdered sage

Divide the dough into 4 equal parts.    Knead each piece in your hand a few moments, then flatten it out, first in your hand and then on a clean countertop, to about 4″ x 6″.

You can either bake or fry these.  Last time I fried them and they were very good.  I baked them this time and they sort of dried out.  Maybe cut the baking time.

Fry: Preheat a large heavy-bottomed skillet over medium heat.  Add olive oil and cook the cutlets 6-7 min per side, adding oil if necessary when you flip them.

Bake: Preheat oven to 375, then put the cutlets on a lightly oiled baking sheet and spray their top side with oil.  Directions call to bake 20 min the first side, then flip and bake 8 min.  I would try cutting the time on the first part.  Or you could try not making the cutlets so thin.

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