Chickpea Cutlets

From: Serah B.

On Nov 6, 2009

We made these as small nuggets and fried them. They were awesome!!! Great, meaty texture and savory flavor. We made them for the kids, but the grownups inhaled them as well. Another brilliant recipe from Veganomicon!

From: Valeria

On Oct 3, 2009

It tasted good but was extremely rubbery. One of my relatives couldn't eat it with their bad teeth. I'm not crazy about it myself because the texture just isn't that appetizing. I didn't knead it for too long, but I baked it in the oven, and the book says that frying it gives it a less chewy texture. If I cook it again I might try that. The amount of gluten is definitely necessary for binding all the chickpeas together, but its texture is too overbearing. I can barely remember what the cutlets taste like, but I remember their rubbery (and I mean RUBBERY) texture. I served this to guests who had never had a vegan meal and I think it sent them running in the other direction, like to a steak house.

From: Queenkungfu

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!

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.