A long time ago I saw the basis for this recipe in Veganomicon: The Ultimate Vegan Cookbook and had meant to try it out. I even had bought a bag of Bob’s Red Mill Gluten Flour. And then promptly shoved the bag of flour back with all my other odd flours, not to see daylight again for a while. Well, until Kirk and I got talking yesterday about my shopping habits 😉 I have a huge issue with buying odd foods for ideas or recipes I want to try and not using up the rest, so my goal is to start using up all my odd ingredients and do a little less shopping for a while. Not a bad idea though, going shopping with a toddler and infant is hard – not so easy anymore to do long shopping trips where I slowly cruise the aisles looking for new and fun items to try. And it doesn’t help that the toddler wants to open everything I put in the cart!
So I finally opened that bag and played with it and it was worth the effort – Kirk and Ford loved the cutlets. I had wondered while they were baking how it would turn out!
Chickpea Cutlets (adapted version)
- 15.5 ounce can reduced sodium chickpeas, rinsed and drained
- 2 Tbsp extra virgin olive oil
- ½ cup Vital Wheat Gluten Flour
- ½ cup Italian dry breadcrumbs
- 2 Tbsp lower sodium soy sauce
- 1 tsp garlic, minced (2 cloves)
- ½ tsp dry lemon zest
- ½ tsp dried thyme
- ½ tsp paprika
- ¼ tsp dried rubbed sage
- 2-3 Tbsp extra virgin olive oil, for brushing
Preheat the oven to 375°.
In a large mixing bowl add the chickpeas and oil, use a potato masher till mostly smooth. Add the remaining ingredients through the sage and hand knead in the bowl for about three minutes.
Divide into four sections and flatten each section out with your hands, place on a baking sheet.
Brush both sides with oil, bake for 20 minutes, flip gently and bake for another 10 to 15 minutes (you may want to brush again lightly after flipping.)
I served mine with mashed potatoes (about 6 small russets) and a simple gravy with roasted corn.