Over the weekend, I made a couple recipes from Veganomicon. One of them was the “Snobby Joes”, and the other was the Chickpea Cutlets, which I will be providing the recipe, but with some changes.
1 cup cooked chickpeas or also called garbanzo beans
2 Tbsp olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup vegetable broth
2 Tbsp soy sauce
1/2 tsp lemon zest
1/2 tsp dried thyme
1/2 tsp sweet paprika
1/4 tsp dried rubbed sage
Preheat oven 375 degrees. Lightly grease a baking sheet with olive oil.
For the chickpeas, I bought a 15 oz can garbanzo beans (same as chickpeas) because I couldn’t find fresh chickpeas in the bulk section. So, I opened the can, drained, and rinsed the chickpeas. Then, I put them in the microwave for no more than a minute to soften.
After chickpeas are done, mash them like you would potatoes until there are no whole chickpeas left. Add in remaining ingredients. Knead for about 3 minutes until strings of gluten are formed.
Now there are directions to make the shape of cutlets, but I had made them into patties. Before you put the patties on the sheet, lightly brush olive oil on both sides of the patty. Place them on the sheet, spread apart. Then, put them in the oven for 20 minutes. Flip the patties and bake for 10 minutes until firm and golden brown.
Makes about 5 patties.
I enjoyed these with wedge potatoes and green beans. My mom added ketchup to the patties to give it a little more flavor.