Now, these cutlets, if you're allergic to gluten, then this is not for you. If you're not, then carry on. I made these way back when Soner and I were still just newly dating. He was coming over for dinner and I wanted to impress... so I made cutlets? what the?? Anyways, it worked. This is one of his favorite meals yet.
What you'll need:
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 vegetable broth
2 tablespoons of soy sauce
2 cloved of garlic, grated
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for panfrying.
*Don't let the list of ingredients deter you from trying out this recipe.
Some of the spices can be substituted for anything you can find in your pantry.
What you do:
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left.
Add the remaining ingredients and knead for about 3 minutes, until he mixture becomes stringy.
Preheat a large heavy-bottomed non-stick or cast iron skillet over medium heat.
Divide cutlet dough into four equal pieces. I usually just ball it up, then flatten it out while pulling on all ends to make a sort of patty shape.
Add a thin layer of olive oil to the pan. PLeace the cutlets in the pan and cook on each sde for 6-7 minutes until brownish gold.
If you don't want to fry these, you can also bake them. Preheat oven to 375F, lightly oil a baking sheet.
Brush both sides of patty with olive oil and place on sheet. Bake for 20 minutes. Flip and bake for another 8-10 minutes.
I usually serve these with a side of rice, and some sauteed kale.