Veganomicon Chickpea Cutlets

4.9 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 235.0
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 727.9 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 22.2 g

View full nutritional breakdown of Veganomicon Chickpea Cutlets calories by ingredient
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Number of Servings: 4


    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


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.

Number of Servings: 4

Recipe submitted by SparkPeople user MASJAKH.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    These are so tasty! - 6/16/09

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  • Incredible!
    Just started making my own seitan, and this is a nice change of pace. Easy, flavorful, flexible. - 5/4/12

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  • Very Good
    So easy! I didn't use the Hungarian paprika or the sage, but I couldn't believe I had all of the other ingredients in my fridge (besides the vital wheat gluten). I was craving something hearty this morning and was so sick of eggs, and was kind of craving falafel. These were perfect. - 6/9/11

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  • Incredible!
    Thank you so much for submitting these I double the recipe and I get 12 from that I freeze some for quick meals
    I needed the nutritional alnalysis for my program Thanks
    Oh I sometimes use limezest if I have a lime instead of lemons :)
    - 7/9/10

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  • Incredible!
    I recommend toping these with the mustard sauce listed in the book Veganomicon. Serve with roasted aspargus - 6/16/09

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