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!
The Veganomicon’s Chickpea Cutlets are really divine. I made them almost the same way as last time (here!), but decided to try cutting the oil down this time and got excellent results! I always double this recipe, so I cut the 4 tbsp of olive oil down to 3, and used 1 tbsp of water. It didn’t compromise the texture or taste one bit. Next time I will probably use half oil and half water. I will also triple the recipe because it’s just that good, and doubling only leaves enough for lunch leftovers for 1 person in this house! ; )
I made the oven fries on a baking sheet right next to the patties for the last 30 minutes. Potatoes misted with olive oil and sprinkled with steak seasoning! Easy!
I really like using my food processor to make these, but you don’t need to. I mash the chickpeas and oil/water with the metal blade and then change to the dough blade before adding the remaining ingredients and do most of the kneading in there.
Then I knead this dough ball just slightly on the counter before dividing it into 8 patties.
Ready for BAKING. Use the baking method! It’s the best!
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! 😀