Chickpea Cutlets

These are some of my favorites!  They are delicious with squash, sweat potatoes, and rice.  The recipe makes four cutlets.  I generally quadruple the recipe and freeze the leftovers.

1 cup cook chickpeas (chickpeas can be cooked in a crock pot and frozen)
2 tablespoons olive oil (extra virgin is best)
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs (Italian also work just fine)
1/4 cup vegetable broth (you can also use faux beef or chicken broth)
2 tablespoons soy sauce (I like reduced sodium)
2 cloves of garlic pressed or grated (heirloom garlic from the farmer's market is best)
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage (normal sage works too)
Olive oil or grape seed oil for pan frying

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left.  A potato mashers works really well for this.  Add the remaining ingredients and knead for about 3 minutes until strings of gluten have formed.

Preheat a large nonstick or cast-iron skillet over medium heat.  Meanwhile, divide the cutlet dough into four equal pieces.  To form the cutlets, kneed each piece in your hand for a few moments and then flatten and stretch each one into a roughly six by four inch rectangular shape in yours hands and then place the cutlets on a clean surface to flatten and stretch them. 

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 six to seven minutes.  They will brown up nicely.  Add more oil if needed when you flip the cutlets.  They're ready when lightly browned and firm to the touch.

You can also bake the cutlets, though I prefer them fried.  Preheat the one to 375 and lightly oil baking skeet.  Brush both sides of each patty with olive oil.  Cook for 20 minutes, turning once.