Chickpea cutlets with mustard sauce (optional sauce)

I love the chickpea cutlets. These are just yummy. But, I must admit, I haven’t tried the mustard sauce. If you aren’t into mustard, check out the gravy under “the Main Dish” category.

Chickpea Cutlets

1 c. Cooked Chickpeas

2 T. Olive Oil

½ c. Vital Wheat Gluten

½ c. Plain Bread Crumbs

¼ c. Vegetable Broth or Water

2 T. Soy Sauce

2 Coves Garlic, Grated

½ t. Lemon Zest

½ t. Dried Thyme

½ t. Hungarian Paprika

¼ t. Dried Rubbed Sage

Olive oil for Panfrying

Mash the chickpeas together with the olive oil until no whole

chickpeas are left. Add remaining ingred. and knead for 3 min.,

until strings of gluten have formed.

Divide cutlet dough into four equal pieces. Knead each piece in

your hand for a few moments and then flatten and stretch each

one into a roughly 6×4 rectangular shape.

Preheat oven to 357 degrees, lightly oil baking sheet. Brush

both sides of each patty with olive oil, place on baking sheet and

bake for 20 minutes. Flip patties and bake another 8-10 min. till firm

and golden- brown.

Mustard Sauce

2 tablespoons cornstarch or arrowroot flour

3/4 cup vegetable broth

3 cloves garlic, minced

1/2 teaspoon olive oil

1/2 cup sherry cooking wine

1 tablespoon soy sauce

1/4 cup whole-grain Dijon mustard

1 tablespoon lemon juice


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2 Responses to Chickpea cutlets with mustard sauce (optional sauce)

  1. Jan Quist says:

    How many does this recipe serve? I am eager to try it.

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