These are so yummy! I really should try a new recipe from the Veganomicon, but I repeated these again. Not to worry, I’m back to cooking regularly, so I will be sure to explore more. Anyway, after panfrying them the last time, I read a review by someone who baked them (they have baking instructions in the book too) and I thought I would like them even more with a less chewy texture. Well, I was right.
I went ahead and used a whole can of chickpeas/garbanzos and doubled everything else in the recipe. (FYI: There were only 2 left after the 2 of us were done. I ate the 2 the next day for lunch. So double or triple accordingly!) I used panko for the breadcrumbs this time too. I started with the steel blade in the food processor and added the chickpeas and olive oil. Then I switched to the doughblade and added the rest of the ingredients. I finished it off with a minute or too of additional hand kneading on the counter, because it was just a little too much for my food processor’s capacity.
I ignored the instructions on the 4×6″ cutlet size and shaped them into patties instead, and managed to fit all 8 in a 9×13″ pan. I also passed on the instructions for adding extra oil to them at this point, as they have more than enough olive oil in them already, and had no problems with them sticking to the glass pan, and they browned up nicely. I baked them for 15 minutes, flipped, 15 minutes flipped and an additional 5 minutes for good measure.
Delish! I served them with some roasted asparagus (tossed with olive oil, salt & pepper, garlic and a touch of lemon juice & cooked right along side on a separate baking sheet for 30 minutes) and some smashed red skin potatoes.
This is definitely a keeper recipe! 😀