chickpea cutlets or bites

This recipe is one of my favorites for its quick, easy, “meaty” attributes AND it’s DELICIOUS!

I am yet to find a way to make a gluten free and vegan version of this because the recipe calls for actual vital wheat gluten flour. If you have Celiac or wheat allergies and are not vegan, I bet you can add an egg in place of the wheat gluten flour and use gluten free bread crumbs.

Ingredients

1 can chickpeas, rinsed

2 Tbsp Olive Oil

1/2 cup vital wheat gluten flour ( I use Bob’s Red Mill)

1/2 cup bread crumbs, plain or seasoned ( I use Italian seasoned)

1/4 cup water or vegetable broth

2Tbsp soy sauce or Tamari (GF soy sauce)

2 cloves garlic, pressed or grated

1/2 tsp lemon zest

1/2 tsp dried thyme

1/2 tsp paprika

1/4 tsp dried rubbed sage

Making the patties/bites

In a mixing bowl, mash up the chickpeas with the oil until no whole chickpeas remain. Add the remaining ingredients and knead with spoon and then hands until strings of gluten begin to form. (if you’ve never seen this, you will know when it happens)

Heat a heavy pan with a light coating of oil on medium heat.

For cutlets, divide dough into 4 or 5 equal chunks and roll into a ball. To form the cutlets, flatten and stretch each piece with your hands or a rolling pin into roughly 6×4 inch rectangles. Place cutlets into hot pan and cook each side 6 to 7 minutes until slightly brown and crisp.

For bites, divide dough into golf ball or big marble sized pieces, roll into a ball and then press flat with your palms into small discs. Follow the same cooking directions above.

These can also be baked for a healthier alternative: preheat oven to 375 degrees and brush each side of the patty /bite with olive oil and place on baking sheet. Bake for 20 min and then flip and bake another 8-10 minutes. From the book Veganomicon

Serving Suggestions

These can be served with mashed potatoes and veggies or with honey mustard and lettuce in a wrap-whatever your preference.

The bites make a great party snack or appetizer.

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