Dinner Week 12 - Chickpea Cutlets
KCSwigart
Posts: 67
What You'll Need:
1-16 oz. can chickpeas
1/4 cup extra-virgin olive oil
1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth
1/4 cup soy sauce
1 tsp. dried thyme
1 tsp. paprika
1/2 tsp. dried sage
olive oil for pan frying
4 cloves garlic, optional
1 tsp. grated lemon zest, optional
What You'll Need to Do:
In a mixing bowl, mash the chickpeas together with the olive oil until no whole chickpeas are left.
Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
Preheat a large skillet over low-medium heat. Divide the cutlet dough into 2 equal pieces. Then divide each of those into 4 separate pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch. Let rest for a bit.
Enjoy!
1-16 oz. can chickpeas
1/4 cup extra-virgin olive oil
1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth
1/4 cup soy sauce
1 tsp. dried thyme
1 tsp. paprika
1/2 tsp. dried sage
olive oil for pan frying
4 cloves garlic, optional
1 tsp. grated lemon zest, optional
What You'll Need to Do:
In a mixing bowl, mash the chickpeas together with the olive oil until no whole chickpeas are left.
Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
Preheat a large skillet over low-medium heat. Divide the cutlet dough into 2 equal pieces. Then divide each of those into 4 separate pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch. Let rest for a bit.
Enjoy!
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