Chickpea Cutlets

"This is from Veganomicon By Isa Chandra Moskowitz and Terry Hope Romero"
 
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photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by averybird photo by averybird
photo by brokenburner photo by brokenburner
Ready In:
27mins
Ingredients:
12
Serves:
4
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ingredients

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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 4x6 inches.
  • 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 minutes. They are ready when lightly brown and firm to the touch.

Questions & Replies

  1. Hi! I do not use oil. Is there a substitute you can recommend? Thank you!
     
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Reviews

  1. The first time I made these, they turned out very chewy. I almost couldn't eat them at all, especially not the leftovers. When I made them again, I used 1/4 cup of vwg and 1/4 cup of chickpea flour instead of just vwg. Terrific! Almost like schnitzel!
     
  2. Wonderful recipe! I actually have the cookbook Veganomicon, and have made this recipe more times than I can actually count. Recently, I used a "chicken" flavored vegan broth in place of veggie (YUM). Instead of mashing the chickpeas by hand, I've been pulsing them in my food processor. I find they come out much more even that way. I also now use my Kitchen Aid mixer with the dough hook to knead the dough and liquid for the FULL 3 minutes, and I REALLY like how the texture comes out, and it saves my wrists from tiring out too quickly...
     
  3. I love these! I made a batch today, baked half, fried half, then tried grilling both. I found baking (375* for 20 min, flip and bake 8-10 min longer) gave them a less chewy feel. More toothsome. And grilling was the perfect way to top them off. I put a bunch in the freezer and will toss them on the grill later for easy dinner one night in the future when I'm running late. Yummy! Try making them both ways, you won't be disappointed. Also, I add 1t liquid smoke to the liquid part. Adds just a little something. :)
     
  4. I loved the flavor of these chickpea cutlets, but I'm giving the recipe 4 stars because the texture needs some help. They are way too chewy. The sensation is like attempting to chew up bubble gum (only less so). I think that cutting the Vital Wheat Gluten in half as poster Lovaskon suggested would be waaay better. Also keep in mind that these are meant to be rolled thin like schnitzel. They roll very easy so this isn't a problem. Visit theppk.com site for more details on how they should look. I served mine with Recipe #312205 a Celeriac/Potato Mash, and Recipe #301344 . Other than the texture of the cutlets, my meal was fantastic. I will definitely be making these again only adjusting the amount of VWG I use downward. Thanks!
     
  5. I've made these twice and the modifications I used the 2nd time made it a lot better. First off, make sure the chickpeas are completely mashed, the texture is better that way. I used Braggs instead of soy sauce, no zest or garlic cloves, and I replaced the spices. This is what I used: garlic powder, onion powder, paprika, dried mustard, white pepper, thyme, and Old Bay. It gave it a Cajun flavor and it was delicious! Make sure you serve these with gravy, they're pretty dry otherwise.
     
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