I’ve been cooking up a storm lately, which means that I’m back to my usual self! It’s only taken nine months (since we had Finn, moved to Germany, and finally got over the whiplash of all of that) to start enjoying cooking again. But now that our- very little European style- kitchen is back in full swing, I thought I’d start sharing some of the staple recipes that we make almost weekly. This one in particular just so happens to be vegan, but don’t let that scare you off! Because here’s the thing; I’m married to an all-American, burger loving man, and though it may be hard to believe, he was the one who kept requesting these chickpea cutlets. And I can’t say I’m all that surprised, because they’re truly yummy!
If you’re looking for a new dinner idea, give them a try. They’re super healthy, energy packed, and very versatile. You can top them with sour cream and or/avocado, lettuce, tomatoes, and cumin to give them a Mexican vibe, or sweet chili sauce and nuts for a Thai flare. That’s what I usually do with them, but I’m sure the possibilities are endless. The boys eat it them with ketchup, and they could probably be eaten with a bun as a good burger substitute as well.
CHICK PEA CUTLETS
INGREDIENTS (I always double this recipe)
- 1 can of chick peas
- 2 T (Tablespoon) olive oil
- .5 cup of Vital Wheat Gluten
- .5 cup of plain bread crumbs
- 1/4 cup of water or vegetable broth
- 1 T soy sauce
- 3 cloves of minced garlic
- .5 t (teaspoon) lemon pepper or lemon zest
- .5 t thyme
- .5 t paprika
- .25 t sage
DIRECTIONS Using a food processor (or by hand) mash the chick peas and olive oil together until there are no whole chick peas left, and then add the remaining ingredients and kneed for a few minutes until it’s well mixed. Then form them into patties and cook them in a stove top skillet on medium-high with olive oil until they’re warmed through and golden brown.