Chickpea Cutlets

Ingredients

• 1 C cooked chickpeas
• 2 T olive oil
• 1/2 C vital wheat gluten
• 1/2 C plain breadcrumbs
• 1/4 C vegetable broth or water
• 2 T soy sauce
• 1/2 t lemon zest
• 1/2 t dried thyme
• 1/2 t Hungarian paprika
• 1/4 t dried rubbed sage
• 2 cloves garlic pressed or grated with a Microplane grater
• Olive oil for pan frying
• 1 Recipe of Mustard Sauce (from Veganomicon) for serving.

Instructions

1. 1 In A Mixing Bowl, Mash The: 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. 2 Preheat A Large Heavy-Bottomed Nonstick Or: 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. 3 Add A Moderately Thin Layer Of: 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.