Jann-Veganomicon Chickpea Cutlets (not TNT)

[Guest guest]

From Veganomicon

 

Makes 4

 

Chickpea Cutlets

 

1 cup cooked chickpeas

2 tablespoons olive oil

1/2 cup vital wheat gluten

1/2 cup plain bread crumbs

1/4 cup vegetable broth or water

2 tablespoons soy sauce

2 cloves garlic, pressed or grated with a Microplane grater

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

 

In a mixing bowl, mash the chickpeas together with the oil until no

whole chickpeas are left. Add the remaining ingredients and knead

together for about 3 minutes, until strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast iron skillet over medium

heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form

the 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. The easiest way to do this is to form a rectangle shape in

your hands and then place the cutlets on a clean surface to flatten and

stretch them.

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.

Just in case you were wondering, you can bake these too. They'll be

chewier and firmer. Preheat oven to 375F, and lightly oil a baking

sheet. Brush both sides of the patties with oil, and bake for 20

minutes. Flip them & bake for 8-10 more minutes (until they're firm and

golden brown).