Chickpea Chicken Cutlet, Vegan

By tammy1365

Ingredients

• Servings 4
• Units US
• 1 cup chickpeas, cooked, canned
• 2 tablespoons extra virgin olive oil
• 1 ⁄2 cup plain breadcrumbs
• 1 ⁄4 cup vegetable broth
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 ⁄2 teaspoon lemon zest, finely grated
• 1 ⁄2 teaspoon dried parsley flakes
• 1 ⁄2 teaspoon paprika
• 1 ⁄4 teaspoon dried rubbed sage
• olive oil, for pan frying

Details

Adapted from food.com

Preparation

Step 1

Directions
See How It's Made

In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes.

Preheat a large nonstick skillet over medium heat.

Divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape.

Add a moderately thin layer, approximately 2 Tbsp., 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.

The cutlets are ready when lightly browned and firm to the touch.

Oven baked chickpea cutlets:.

Spray or oil a baking sheet with olive oil. Brush or spray cutlets with olive oil and place on tray. Bake for approximately 20 minutes. Flip cutlets and bake for 8 to 10 minutes or until they are firm and golden brown.

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