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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup vital wheat gluten vegetable broth |
||
| Calories 193 | ||
| Calories from Fat 73 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 781mg | 32% | |
| Potassium 163mg | 4% | |
| Total Carbohydrate 24.6g | 8% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 1.1g | ||
| Protein 5.9g | 11% | |
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Ingredients
- 1 cup cooked chickpeas
- 2 tablespoons olive oil
- 1/2 cup vital wheat gluten
- 1/2 cup plain breadcrumbs
- 1/4 cup vegetable broth or water
- 2 tablespoons soy sauce
- 2 garlic cloves (pressed or grated)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Hungarian paprika
- 1/4 teaspoon dried rubbed sage
- olive oil, for pan frying
Directions
1
Mash the chickpeas and oil together until no whole chickpeas remain.2
Add remaining ingredients and knead for 3 minutes until strings of gluten have formed.3
Preheat large nonstick skillet over medium heat.4
Divide dough into four equal pieces. Flatten each piece and stretch to roughly 4x6 inches.5
Add a thin layer of olive oil to to the pan. Place cutlets in the pan and cook on each side for 6 to 7 minutes. They are ready when lightly brown and firm to the touch.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Technique > Deep Fry
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Nikoma
On May 27, 2009
Very good. I used the oven method. Couldn't find my thume so used 1/2 tsp poultry seasoning. Flavor is good, but they're a bit soft and bready. Perhaps I should have kneaded the dough longer. The oatside edges got chewy and "meaty" but the inside wasn't going to fool anyone lol I'm going to play around with this a bit. Try adding in some tahini or PB, maybe a little less broth, or a little more gluten. Either way this one is going in the recipe box! You'd never know they're made with chickpeas either. I'll return and update if I find some phenomenal improvement 
THESE ARE DEFINATELY WORTH TRYING!
From: SPrins
On Apr 29, 2009
These were very yummy topped with the Golden Gravy that is posted on here. I followed QueenKungFu's suggestion and stuck them in the oven since we are trying to cut way back on oil. I also only put one tablespoon in the cutlets. They are probably better with two, but . . . :O) Thanks so much for sharing!! :O)
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.
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