I made a double batch of chickpea cutlets per Thomas’s request. (previous blog entry!) This time I cut the oil down to a quarter, and used water for the rest. I still made them in the food processor using the metal blade for the chickpeas and oil/water, and the dough blade after adding everything else. I also used a splash of lemon juice instead of zest. The potatoes cooked along side the cutlets with a misting of olive oil & steak seasoning.
I highly recommend you google this recipe if you don’t own the Veganomicon, and see for yourself why everyone goes crazy over these!