Chickpea Cutlets

An amazing and tasty vegetarian main course! You can serve them with any sauce or in a sandwich. I could definitely go vegetarian with these on my side. They’re kind of like vegetarian chicken nuggets – same texture, even better flavor. Thank you, Pookie, for the recipe!

Read on for the recipe and photos…


1 can chickpeas, drained and rinsed
3 tbsp olive oil
3/4 cup vital wheat gluten
3/4 cup bread crumbs (I always use Italian, but plain works!)
6 tbsp veggie/chicken broth or water
3 tbsp soy sauce
3 cloves garlic, pressed or grated with a microplane grater (if you have a press I highly recommend that…)
3/4 teaspoon lemon zest (OPTIONAL)
3/4 teaspoon dried thyme
3/4 teaspoon paprika
1/2 teaspoon rubbed sage
olive oil for panfrying

  • In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left.
  • Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.
  • Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat.
  • Meanwhile, divide the cutlet dough into six equal pieces.
  • To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4inch rectangular cutlet shape (or patties, like I make em).  The easiest way to do this is to first form a rectangular shape in your 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 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.
  • After you sear them, try baking them for a toothier texture. Preheat oven to 375 degrees F, lightly oil baking sheet.  Brush both sides of each patty with olive oil, place on baking sheet and bake for 10 minutes. Flip them 5 minutes in.

4 Responses to “Chickpea Cutlets”
  1. Becca says:

    or vegan! these are on my to-bake-list! how did you serve/eat them? in a sandwich? on rice? pasta? or on it’s own?

    • blubird607 says:

      Yes, easily veganized! I’ve been eating them mostly plain with some ketchup, which is unexciting but they have a great flavor on their own. I know the Pooks eats them with a fancy butter, wine and caper sauce and you could certainly eat them as a sandwhich – vegan chicken sandwich, yum! I don’t know that I would necessarily serve them with another starch since their texture is already very dense, but hey, whatever floats your boat, lady! = )

  2. John Stolen says:

    NOM – so my new comfort food (goes fabulously w/a side of kale)!

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