Chickpea Cutlets
TIME/SERVINGS
Total: 30 mins
Active: 30 mins
Makes: 4 cutlets
From: Veganomicon , by Isa Chandra Moskowitz and Terry Hope Romero
We try not to play favorites, but this is one of our babies and a recipe we are sure will take over food blogs worldwide. A combination of chickpeas and vital wheat gluten formed into savory cutlets, it’s perfect for when you want something “meaty” but don’t want to go through the trouble of making seitan. We serve these cutlets in a myriad of ways, packed into sandwiches or smothered in mustard sauce, with a side of mashed potatoes and roasted asparagus. It’s vegan food that you can eat with a steak knife and, best of all, it’s fast and easy. You’ll probably want to double the recipe if you are serving it to guests.
Game plan: Just in case you were wondering, you can also bake these too! Baking these patties gives them a toothsome chewy texture and firm bite. 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.
What to buy: Vital wheat gluten is the naturally occurring protein in wheat that makes it all happen; it’s what gives wheat dough its characteristic stretch and makes seitan (sometimes called wheat meat) so toothsome. Look for organic brands a... read more
- 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
- 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.
- 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.
- 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.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
Possible substitutes for wheat gluten? Doesn't make a difference to me if the substitute is vegan or non-vegan, if that helps.
I think it sounds good, I would definitely try this recipe!
I made these cutlets today for dinner and they were delicious. My husband and brother really enjoyed them and said "These are a keeper".
I will definitely be making them again.
These are awesome. They taste like chicken parm!
Ralsarra, I don't know if there's a substitute for the wheat gluten. It's very chewy and holds everything together. Hmm, maybe glutinous rice flour?
ralsarra, are you asking because you need a gluten-free alternative for health [e.g. celiac] reasons? the closest i can come up with is soy flour, although i'm anti-soy myself, so i wouldn't use it.
try this: boil the stock, and add 2 T ground flaxseed meal. let it sit for a few minutes, and once thickened [the consistency of egg whites] and cool enough to handle, follow the recipe as published, replacing the wheat gluten with 2 T chickpea flour [or soy flour if you prefer]. you obviously won't see "strings of gluten' developing, but the flax does add thickness and body, and will help bind everything together.
these are so good!!
OKAY...I just registered to drop in this link...I hope it helps! I have never used this but THANKS to you all, I now know it exists should I ever need or want to use it! I am extremely familiar with chickpeas and without even trying this I can garauntee it is good . Hope this helps out a little & Good luck!
http://www.celiac.com/catalog/product...
If you are not vegan you could just use a couple eggs. It will somewhat more like a batter than the doughy consistency described here, and might be less 'meaty' or 'toothsome' but probably still good.
This recipe is AMAZING!!! I made it for my non-veg friends this weekend and they absolutely LOVED it. They were all gobbled up within minutes. I doubled the recipe and cut them into long strips and made a couple of different dipping sauces. My favorite was dijon with Wildwood's Garlic Aoli.
Help! i have no idea what vital wheat gluten is - there are several shops where I can get it, should I be looking for: liquid? solid? white? brown? vacuum packed? seitan? What on earth??
Thank you!
I love this recipe and have made it four times now. Maya, vital wheat gluten is a white powder like flour. I've seen it in bulk bins at co-ops and also in a box on the shelf. The boxed brand I have right now is Arrowhead Mills. Good luck!
This is one of those recipes that has become a common staple in my household. Truly a solid recipe that pleases every time, whether I'm serving vegans, vegetarians, or omnivores.