Ingredients
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1 cup cooked chickpeas
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2 tablespoons olive oil
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1/2 cup vital wheat gluten
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1/4 cup vegetable broth or 1/4 cup water
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2 tablespoons soy sauce
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2 garlic cloves (pressed or grated)
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1/2 teaspoon lemon zest
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1/2 teaspoon dried thyme
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1/2 teaspoon Hungarian paprika
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1/4 teaspoon dried rubbed sage
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olive oil, for pan frying
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1/2 cup plain breadcrumbs
Instructions
- 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.