• 1 16 oz. can chickpeas, drained and rinsed
  • 2 tbsp. olive oil
  • 1 cup vital wheat gluten
  • 1 cup panko flakes
  • ½ cup vegetable broth
  • ¼ cup soy sauce
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • ½ tsp. dried sage
  • 1 tsp. grated lemon zest.


  • 1. Preheat your George Foreman or other electric grill - a panini press will work great! (See notes for alternate cooking options.)
  • 2. Mash the chickpeas with the olive oil until no whole chickpeas remain. A strong fork, slatted spoon, or avocado masher should do the trick.
  • 3. Mix in the remaining ingredients. Stir with a wooden spoon until most of the liquid is absorbed. Then knead the dough for a few minutes with your hands to finish the job. The dough will become thick and strings of gluten will appear.
  • 4. Split it into six equal sections and roll into oval shaped balls.
  • 5. Place two at a time on the electric grill and close the grill firmly to flatten out the cutlets. Cook for 6-
  • 8 minutes or until lightly browned and crispy on the outside.
  • 6. Place on a cooling rack while you cook the remaining chickpea cutlets.
  • 7. Serve with spaghetti squash and pasta sauce or any other way you like them

Source - chickpea-cutlets/

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