This recipe from the Veganomicon cookbook has been blogged about a TON. It’s literally astounding how many blogs I’ve come across that have made this recipe. Given all the “press” this recipe has been on my “to try” list for months. I’m not sure what took me so long to make it. The ingredient list is pretty basic and the recipe isn’t complicated at all.
I didn’t make any substitutions but wonder if I could. What freaked me out a bit AFTER eating this was the 1/2 cup wheat gluten. That’s a lot of just straight gluten! It’s also crazy how it transforms the texture of the cutlets. Gotta love food chemistry.
The result… I think I’m on the fence on this one. The flavour is good, the texture isn’t creepy and they can be baked or fried (I fried, obviously!). But for some reason I don’t have a huge desire to make them again. Maybe because I’m not vegan? If I want a chickpea based protein falafel balls are a perfect fit.
If you’ve tried this recipe let me know, was it a bit of a dud for anyone else?
Oh! I served these with steamed spinach and sweet potato gnocchi.
Chickpea Cutlets
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 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
Directions
1. In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
2. Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form 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.
3. 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.
(From Veganomicon)
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made these for clients and they reported them ‘inedible.’ too ‘rubbery’ i think? i thought they were OK…