Hearty Chickpea and Wheat Gluten Cutlets

1. Mash Chickpeas

Start by taking your cooked chickpeas and mashing them together with the olive oil in a large mixing bowl. You'll want to mash until there are no whole chickpeas left. This creates a cohesive base for your cutlets, ensuring they hold together well during cooking.

2. Mix Ingredients

Once your chickpeas are mashed, add the vital wheat gluten, bread crumbs, vegetable broth, soy sauce, garlic, lemon zest, thyme, paprika, and sage to the bowl. Mix everything together and then knead the mixture for about three minutes. Kneading is crucial as it develops the gluten strands, giving your cutlets the right texture. You'll know it's ready when you can see strings of gluten forming.

3. Preheat Skillet and Form Cutlets

Preheat a nonstick or cast-iron skillet over medium heat. While your skillet is heating up, divide the dough into four equal pieces. Take each piece and knead it a bit more in your hands before flattening and stretching it into a rectangle roughly 6x4 inches. This ensures they cook evenly and have a consistent texture.

4. Cook Cutlets

Add a generous amount of olive oil to the preheated skillet and place the cutlets in the pan. Cook them for about 6-7 minutes on each side until they are lightly browned and firm to the touch. This browning step adds a lot of flavor and gives the cutlets a satisfying texture.

5. Optional Baking Method

For an optional baking method, preheat your oven to 375ºF and lightly oil a baking sheet. Brush each cutlet with a bit of olive oil and place them on the sheet. Bake for 20 minutes, then flip the cutlets over and bake for an additional 8-10 minutes until they are golden-brown and firm. This step ensures even cooking and a firm texture throughout.