Chickpea Chicken Cutlet Vegan

Submitted by morgainegeiser

"This is a great substitution for chicken cutlets, modified from a recipe from examiner.com"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 cup chickpeas, cooked, canned
• 2 tablespoons extra virgin olive oil
• 1⁄2 cup plain breadcrumbs
• 1⁄4 cup vegetable broth
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1⁄2 teaspoon lemon zest, finely grated
• 1⁄2 teaspoon dried parsley flakes
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon dried rubbed sage
• olive oil, for pan frying

directions

1. In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes.
2. Preheat a large nonstick skillet over medium heat.
3. Divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape.
4. Add a moderately thin layer, approximately 2 Tbsp., olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets.
5. The cutlets are ready when lightly browned and firm to the touch.

6. Oven baked chickpea cutlets:

7. Spray or oil a baking sheet with olive oil. Brush or spray cutlets with olive oil and place on tray. Bake for approximately 20 minutes. Flip cutlets and bake for 8 to 10 minutes or until they are firm and golden brown.

Reviews

[VeggieNat]

Sorry, didn't finish reading before I asked about baking. Anyway, at what temperature should they be baked?