These amazing, delicious, soul satisfying chickpea cutlets are from the Veganomicon , which is, incidentally, my favorite cookbook. I’m on a short weekend getaway and I brought it with me for inspiration. I’m feeling a little routine in the kitchen these days and needed some amazing recipes to give me a kickstart. So thank you Isa Chandra Moskowitz and Terry Hope Romero for being amazing vegan cooks and delightful inspirations.
These chickpea patties are packed with flavor, chewy, and perfect for a heaping helping of gravy and a side of mashed potatoes. My daughter also loved helping with this recipe as it requires some kneading and she thought that was pretty much the best. If you are in the mood for comfort food this will fit the bill. I made this recipe before Thanksgiving and used a few of the cutlets in my one dish masterpiece. Really, it was so I got to eat all the leftovers without having to share with my husband. Don’t tell him.
Originally from Isa Chandra Moskowitz
- 1 16 oz can chickpeas, drained and rinsed
- 1/4 cup extra virgin olive oil
- 1 cup vital wheat gluten
- 1 cup plain breadcrumbs
- 1/2 cup vegetable broth or water
- 1/4 cup soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon dried sage
- 4 cloves garlic, finely minced or grated with a Microplane grater
- Olive oil for pan frying
- In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork.
- Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
- Preheat a large heavy-bottomed skillet over low-medium heat. I like to use my cast iron pans for this.
- Divide the cutlet dough into 2 equal pieces. Then divide each of those pieces into 4 separate pieces (so you’ll have 8 all together). 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.
- 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. You will have to work in batches to cook all the cutlets unless you have a bigger pan that I have ever seen.
- Now let them rest for a bit and you’re done!