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This recipe is a staple in our household! It's one of the good ol' reliable recipes that we can whip up in a pinch, freezes well, and pairs amazingly with so many dishes! Another wonderful thing about this recipe is that you can easily swap out the spices to change things up if you want to.
It is easy to make, requires very little time, and with one batch, you will have extra to freeze for future meals (which is always a plus).
Without any further delay, I hope you enjoy this recipe as much as I do!
Makes 8
Ingredients
1 16 oz can chickpeas, drained and rinsed
2 teaspoons lemon juice
4 cloves finely chopped garlic
1/2 teaspoon salt
Pepper to taste
1/4 cup extra virgin olive oil
1 cup vital wheat gluten (148g)
1 cup plain breadcrumbs (125g)
1/2 cup chicken* broth (or water/veggie broth)
1/4 cup soy sauce
1 teaspoon dried thyme
1 1/2 teaspoons paprika
1 teaspoon dried sage
1 green onion, chopped
Olive oil for pan-frying
Note: we use the Better Than Boullion Chicken broth which just so happens to be vegan!
Directions
Add the chickpeas, garlic, lemon juice, salt and pepper to a food processor and process until incorporated. Make sure that you don't over-process, as you want to leave some texture!
Throw the chickpea mixture into a medium-sized bowl and add all of the remaining ingredients.
Mix the ingredients by hand and knead the dough for about 3 minutes.
Note: you do not want to over-knead the dough, as it will become tough and gummy. Instead knead until you start to see the dough become stringy, as depicted below.
Form the dough into a ball and cut the ball in half.
Then divide each half into 4 equal sizes, leaving you with 8 in total.
Form each dough into a patty using your hands.
Over medium heat, fry the chickpea cutlet for 6 - 7 minutes on each side. You want to cook them until they are firm to the touch and will have a slightly crispy texture
Nutritional Breakdown per Serving
Calories: 241
Carbs: 25.4 grams
Fat: 8.3 grams
Protein: 16.2 grams
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