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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 183.0
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 615.3 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 12.3 g

View full nutritional breakdown of Chickpea Cutlets calories by ingredient
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Chickpea Cutlets

Submitted by: SHAUNA825

Introduction

Vegan meat substitute Vegan meat substitute
Number of Servings: 4

Ingredients

    1 cup cooked chickpeas
    2 tablespoons olive oil
    1/2 cup vital wheat gluten
    1/2 cup plain bread crumbs
    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

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 strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular 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.

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 degrees F, 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 8-10 minutes till firm and golden-brown.

Number of Servings: 4

Recipe submitted by SparkPeople user SHAUNA825.






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  • 3 of 3 people found this review helpful
    This recipe is directly out of Veganomicon. You should have referenced it as such as it is copyrighted material. Isa and Terry worked hard on their books and unless this recipe is on theppk.com for sharing, it shouldn't be here. - 3/16/09

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  • These were delicious!! We pressed ours fairly thin so they were nice and crispy when fried up.
    We left out the lemon simply because we had none on hand.
    Will make again. - 9/16/10

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  • I love V'con, but this recipe needs a few changes, IMO. I made this last night and did a "Cajun" style take on it. I omitted the zest, minced garlic, and spices. I also used Braggs instead of soy (less salt). Spices: garlic and onion powder, Old Bays, Paprika, white pepper, and ground mustard. Nom! - 5/3/10

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  • These were so yummy! I made a mushroom gravy to go over them, YUM! I like the idea of a honey mustard dip, though! - 9/15/08

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  • I love this with mustard for dipping. - 6/23/08

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  • These are SO GOOD. - 5/13/08

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  • Thanks for adding this to the recipe tracker!
    I made this tonight from Veganomicon, and was pleased with how quick and easy it was to make. Next time I'm leaving out the lemon zest, but the fam agreed it's a very adaptable recipe! - 5/11/08

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