This recipe is one of my favorites for its quick, easy, “meaty” attributes AND it’s DELICIOUS!
1 can chickpeas, rinsed (or 1.5-2 cups fresh cooked)
2 Tbsp Olive Oil
1/2 cup vital wheat gluten flour ( I use Bob’s Red Mill) (for GF version, replace with all purpose or 1 to 1 flour)
1/2 cup bread crumbs, plain or seasoned (or GF breadcrumbs)
1/4 cup water or vegetable broth
1-2 Tbsp soy sauce or Tamari or Braggs Aminos
2 cloves garlic, pressed or grated
1/2 tsp lemon zest
1/2 tsp dried thyme, or more to taste
1/2 tsp paprika, or more to taste
1/4 tsp dried rubbed sage, or more to taste
zest of 1/4 lemon
*optional, for GF version you may add 1-2 flax eggs (1 TBSP ground flax meal + 3 TBSP water + 1 “egg”)
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)
For GF, knead well with your hands until a slightly sticky dough forms.
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
These can be served with mashed potatoes and veggies or in a wrap or burger style.
The bites make a great party snack or appetizer and kids seem to like them too!