Chickpea Cutlets

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     5 garlic cloves     7 garlic cloves     9 garlic cloves

• Ingredients
• chickpeas
• olive oil
• vital wheat gluten
• bread crumbs
• vegetable bullion
• soy sauce
• 2 garlic cloves
• lemon zest
• thyme
• pepper
• sage
• Recipe
• Combine all wet ingredients and the chickpeas in Kitchenaid mixer. Mix at high speed until all chickpeas are smashed (a few minutes). Add all dry ingredients to the mixture. Mix at low speed until strings of gluten have formed. Preheat a large, heavy-bottomed skillet over medium heat. Divide the dough into 4 equal pieces. Knead each piece in your hand for a few moments, then flatten and stretch into a 4" x 6" rectangular cutlet shape. Add a moderately thin layer of olive oil to the pan. Place cutlets in pan and cook on each side for 6-7 minutes. Add more oil if needed, when you flip the cutlets. They're ready when browned and firm to the touch. Alternative: bake them at 375 degrees on a lightly-oiled baking sheet. Brush both sides with olive oil, place on the sheet, and bake for 20 minutes. Flip cutlets, and bake for another 8-10 minutes, until firm and golden brown.
• 1 cup chickpea
• 2 tbsps olive oil (30g)
• ¹/₂ cup vital wheat gluten
• ¹/₂ cup bread crumbs
• ¹/₄ cup vegetable bullion, broth
• 2 tbsps soy sauce
• 2 garlic cloves, pressed or grated
• ¹/₂ tsp lemon zest
• ¹/₂ tsp thyme
• ¹/₂ tsp pepper
• ¹/₄ tsp sage