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I’ve been trying to make and post this recipe for quite sometime now. This is my entry to this month Jihva for Chickpeas, being hosted this month by Sometime Foodie. JFI is the brainchild of Indira @ Mahanandi.

This recipe is from Veganomicon by Isa Chandra Moskowitz and has been on my to-make list since the day I got the book. Finally I made it last night and it was delicious. I served the cutlets with mashed potatoes and mushroom gravy with a side of sautéed broccoli with garlic. It was a very yummy and filling dinner. I actually doubled the recipe, but I’m giving the original measurements from the book here.

Recipe adapted from Veganomicon.

Print Recipe
Chickpea Cutlets Yum
Chickpea Cutlets
Course main course
Cuisine american
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 tbsps Olive oil
  • ½ cup Wheat Vital gluten
  • ½ cup Bread Plain crumbs
  • ¼ cup Water broth or
  • 2 cloves Garlic - grated with a microplane grater
  • ½ tsp Thyme Dried
  • ½ tsp Sage Dried (I don’t have this on hand)
  • 1 tsp Paprika I used regular paprika Hungarian )
  • 2 tbsps Soy sauce (I used low-sodium)
  • ½ tsp Lemon zest
Course main course
Cuisine american
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 tbsps Olive oil
  • ½ cup Wheat Vital gluten
  • ½ cup Bread Plain crumbs
  • ¼ cup Water broth or
  • 2 cloves Garlic - grated with a microplane grater
  • ½ tsp Thyme Dried
  • ½ tsp Sage Dried (I don’t have this on hand)
  • 1 tsp Paprika I used regular paprika Hungarian )
  • 2 tbsps Soy sauce (I used low-sodium)
  • ½ tsp Lemon zest
Chickpea Cutlets
Instructions
  1. Mash chickpeas along with oil using a potato masher, there should not be any whole chickpeas left at the end.
  2. Mix in all the other ingredients and knead until strings of gluten are formed, about 3 minutes.
  3. Heat a heavy bottom non-stick or cast iron skillet on medium heat.
  4. In the meantime divide the dough into 4 equal portions. to make the cutlet, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 4”x6” rectangular cutlet shape.
  5. Pour a thin layer of olive oil on the skillet and cook the cutlets about 6-7 minutes on each side. Add more oil, if needed when flipping the cutlets. They are ready when lightly browned and firm to touch. Serve hot with any gravy or sauce.*
Recipe Notes

These cutlets can be baked also in a preheated 375 F oven on a lightly oiled baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and golden brown.

* Cutlets can be served in a number of ways, packed into a sandwich (I'm going to try this with my remaining cutlets) or smothered in gravy (like I did). Enjoy them hot..

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9 thoughts on “Chickpea Cutlets”

  1. That’s way better looking “thali” than mine girl, looks yum.
    My kids would finish that plate in a jiffy ie if you don’t tell them cutlets are vegetarian. Shh..!! 😀
    Great entry, enjoy! 🙂

  2. Looks like chickpeas are ruling this month:) I too made them but as humus with felafel! Your plate of cutlets looks delicious!

  3. i tried making cutlets once however I didn’t like them much though I think your recipe taste better and looks delicious I m gonna try this one now.

  4. Hi Pavani,
    this looks delicious! Thanks for a lovely entry to JFI Chickpea. I was snowed in with entries, hence the delay in replying,

    best,
    ms

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