Herb-Crusted Chickpea Cutlets

Ingredients

• 1.5 cups cooked chickpeas (drained and rinsed, or 1 can (15 oz))
• 0.5 cup chickpea flour (or oat flour/all-purpose flour as substitute)
• 1 cup vital wheat gluten
• 1.5 tbsp soy sauce (or tamari for gluten-free option)
• 1 tbsp tomato paste (or ketchup)
• 1 tbsp olive oil (optional, for added richness)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp paprika
• 0.75 tsp salt (adjust to taste)
• 0.25 tsp black pepper
• 0.5 cup vegetable broth (use for non-tofu version; adjust consistency as needed)
• 0.5 cup silken tofu (optional; use with 2-3 tbsp additional broth for binding)
• 0.5 cup firm tofu (optional; mashed, use with 0.25-0.5 cup additional broth)
• 1-1.5 cups mushroom or onion gravy (for serving)
• 2-3 tbsp fresh parsley (chopped, for garnish)
• 1 lemon lemon wedges (for serving)

Instructions

1. 1

   Prepare the base: Add chickpeas (and tofu if using) to a food processor. Pulse until partly mashed.

2. 2

   Add dry ingredients: Add chickpea flour, vital wheat gluten, garlic powder, onion powder, paprika, salt, and pepper.

3. 3

   Add wet ingredients: Mix in soy sauce, tomato paste, olive oil, and broth (adjust depending on tofu choice). If too wet, add more chickpea flour.

4. 4

   Form cutlets: Knead gently 1-2 minutes (don't over-knead). Divide into 4-6 portions and flatten into cutlets.

5. 5

   Cook: Steam cutlets for 25-30 minutes (firm tofu version 30-35). Optional: pan-fry until golden brown.

   30 min
6. 6

   Serve: Top with gravy, parsley, and lemon wedges.

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