Chickpea Cutlets

From: Eat Your Vegetables!

On Nov 30, 2008

These are a little dry on their own, I recommend serving them with the mustard sauce from the Veganomicon (I think I have that recipe posted). That said, they're a nice change from tofu and seitan for me when I want a 'meaty' main dish. I also used the oven method: brush with olive oil, bake at 375 for 20 minutes, flip and bake an additonal 8-10 minutes.

From: Chef #819583

On Oct 10, 2008

EXCELLENT! My teenage son (who's an omni) really liked these and so did I. Simple easy recipe that made enough for me to freeze for later. I served this with the Golden Gravy. Thanks for sharing!

From: Queen Dragon Mom

On Mar 10, 2008

Excellent! Vegetarian kid loved these. He likes the "tooth" and says the flavor is better than any purchased meat substitute. This evening we will try using one of them with a caramelized onion and mushroom sauce. I doubled the recipe. Put liquid ingredients, oil and chickpeas in the blender and pulsed until smooth. Then added the flavorings. Pulsed until the flavors mixed in and turned the batter out onto the counter to knead in the wheat gluten and crumbs. It was very stiff so I used a rolling pin to flatten it, then shaped it into "chop" shapes. Browned until partially cooked and froze. I plan on making this again only leaving out the soy sauce. I suspect that they will work nicely breaded or grilled and should be a bit more versatile when saucing. Thanks so much for this. It is some work but very definitely worth it.

From: Christa~

On Mar 5, 2008

I just made these tonight from the book and they are so good. I used their oven method which is to preheat the oven to 375, brush a baking with olive oil, brush both sides of the cutlets with olive oil. Bake them for 20 minutes and then flip the patties and bake for 8-10 more minutes. They are supposed to come out more toothsome and chewy this way. Mine were perfect! I didn't have lemon so I just used a squirt of lemon juice. SO DELICIOUS!