Total Time
Prep 20 mins
Cook 7 mins

This is from Veganomicon By Isa Chandra Moskowitz and Terry Hope Romero

Ingredients Nutrition


  1. Mash the chickpeas and oil together until no whole chickpeas remain.
  2. Add remaining ingredients and knead for 3 minutes until strings of gluten have formed.
  3. Preheat large nonstick skillet over medium heat.
  4. Divide dough into four equal pieces. Flatten each piece and stretch to roughly 4x6 inches.
  5. Add a thin layer of olive oil to to the pan. Place cutlets in the pan and cook on each side for 6 to 7 minutes. They are ready when lightly brown and firm to the touch.


Most Helpful

The first time I made these, they turned out very chewy. I almost couldn't eat them at all, especially not the leftovers. When I made them again, I used 1/4 cup of vwg and 1/4 cup of chickpea flour instead of just vwg. Terrific! Almost like schnitzel!

Lovaskon March 30, 2011

Wonderful recipe! I actually have the cookbook Veganomicon, and have made this recipe more times than I can actually count. Recently, I used a "chicken" flavored vegan broth in place of veggie (YUM). Instead of mashing the chickpeas by hand, I've been pulsing them in my food processor. I find they come out much more even that way. I also now use my Kitchen Aid mixer with the dough hook to knead the dough and liquid for the FULL 3 minutes, and I REALLY like how the texture comes out, and it saves my wrists from tiring out too quickly...

Kozmic Blues November 18, 2010

I love these! I made a batch today, baked half, fried half, then tried grilling both. I found baking (375* for 20 min, flip and bake 8-10 min longer) gave them a less chewy feel. More toothsome. And grilling was the perfect way to top them off. I put a bunch in the freezer and will toss them on the grill later for easy dinner one night in the future when I'm running late. Yummy! Try making them both ways, you won't be disappointed. Also, I add 1t liquid smoke to the liquid part. Adds just a little something. :)

bekajoi June 30, 2010

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