Chickpea cutlets
Chickpea and wheat gluten cutlets, pan-fried until golden.
Approximate total time: 55 min4 servingsInternationalMeal base: Chickpeas and wheat gluten
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 4 servings.
Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.
- One 450 g tin chickpeas, drained
- ¼ cup olive oil, plus extra for frying
- 1 cup vital wheat gluten
- 1 cup vegan breadcrumbs
- ½ cup vegan vegetable stock
- ¼ cup soy sauce
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp dried sage
- 4 garlic cloves
- 1 tsp lemon zest
Step-by-step method
- Mash the chickpeas with the oil until no whole beans remain, retaining some texture.
- Grate the garlic and mix with the chickpeas, gluten, breadcrumbs, stock, soy sauce, herbs and lemon zest.
- Knead for about 3 minutes until elastic strands form.
- Divide into eight portions and flatten each into a thin cutlet, roughly 15 × 10 cm.
- Heat a thin layer of oil in a pan over medium-low heat. Fry the cutlets for 6–7 minutes per side, in two batches, until firm and golden.
- Rest for a few minutes before serving. Allow two cutlets per person, with your chosen accompaniments.
✦ Kitchen tip
Makes eight cutlets for four people. Vital wheat gluten provides the structure; it is not ordinary flour.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.