My kids love Chickpea cutlets. When Rhiannon got home today and found out what was for supper, she jumped for joy!
Unfortunately Chris had car troubles before I got much cooking done. I had to go rescue him! Imagine our delight when we arrived home and the children had made supper themselves! Big salad, hand mashed potatoes, gravy, and chick pea cutlets. We served them with a little barbecue sauce. Corn on the cob would have been nice too, but we ate all of that on Saturday.
INGREDIENTS:
1 c. chickpeas
2 T. olive oil
1/2 c. vital wheat gluten
1/2 c. plain breadcrumbs
1/4 c. vegetable broth or water
2 T. soy sauce
2 garlic cloves , pressed or grated
1/2 t. lemon zest
1/2 t. dried thyme
1/2 t. Hungarian paprika
1/4 t. dried rubbed sage
to taste olive oil , for pan frying or baking
DIRECTIONS
Mash the chickpeas and oil together until no whole chickpeas remain. Add remaining ingredients and knead for 3 minutes until strings of gluten have formed. Preheat large nonstick skillet over medium heat. Divide dough into four equal pieces. Flatten each piece and stretch to roughly 4" x 6"
PAN-FRYING: 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 minute They are ready when lightly brown and firm to the touch.
BAKING (This is what we do - WAY yummier!): Preheat oven to 375°F, and lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet, and bake for 20 minutes. Flip patties and bake another 8 to 10 minutes until firm and golden brown.
And they didn't even mess up the kitchen, well, not too much........
From one of my favorite cookbooks, Veganomicon
Recipe yoinked from Food.com
This blogger is hilarious!
Now get over to The Pagan Family blog to read our interview with Steven Posch.
Yum! That really does sound good. Love the pics. Hope you got your kitchen clean... :-)
ReplyDeletemy kids would love those...I would love those...def a recipe we look forward to making..thx for the opinion on pan seared versus oven cooked...:)
ReplyDeleteSounds yummy!
ReplyDeleteQuestion: what purpose does the wheat gluten serve? Can I leave it out?
I thought of how "gluten - y" this recipe is after I posted. You cannot leave out the gluten, because what you are making is a form of seitan -
ReplyDeletehttp://en.wikipedia.org/wiki/Wheat_gluten_%28food%29
dangit, I just dug a can of chick peas out of the cabinet and thought "melanie just posted a recipe! I wonder if I can make it for lunch" alas, no. I have no VITAL wheat gluten :P le sigh.
ReplyDeletebob's red mill veggie bean soup it is then.
This is one of my favorite recipes! I make it often! :)
ReplyDeletebummer about the wheat gluten. But, we'll see if my other cunning plan works and perhaps the question will be moot!
ReplyDeleteI wonder if chick pea flour could stand in....?
ReplyDeletedoing research today! Xanthum gum can replace vital wheat gluten 1:1. Not an ideal substitution (I don't like where xanthum gum comes from) but it's better for our gluten sensitivity than the VWG so I'll be trying that.
ReplyDelete