Chickpea Chicken Cutlet Vegan

"This is a great substitution for chicken cutlets, modified from a recipe from examiner.com"
 
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photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.
  • Preheat a large nonstick skillet over medium heat.
  • 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.
  • 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.
  • The cutlets are ready when lightly browned and firm to the touch.
  • Oven baked chickpea cutlets:

  • 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.

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Reviews

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

<p>6/6/11- We bought another old house in Michigan at the end of January, with more room, but still with a small kitchen - lol! I did spend three months renovating the kitchen and it is very retro. It is bigger than the hobbit house kitchen, but still small. I also finished another degree - this time in small business and am now currently working full time on my small mobile art&nbsp;business. I sometimes miss working with the elderly as a mental health therapist, but for the time being I am doing what I had always wanted to do for many years. Plus I am enjoying fixing up my new old house.</p> <p>1/1/11 - Just a quick update on my profie, considering its been a few years since I updated. I still love to cook and we are currently looking for a new house, preferably another old house, but one with a larger kitchen. I have recently had some GI issues which are causing me to look differently at food. In the next few months you will start to see me post some new recipes that will be good, healthy and appropriate to those who suffer from digestive problems and IBS.</p> <p>I live in Michigan at this time, but have lived in several different states and countries. I like to cook and have recently been striving to cook healthy. I am an artist and therapist by profession. I enjoy walking, reading and making cards. I am also presently working on another degree to add to my collection of two bachelors and two masters degrees. The latest challenge is an online degree in small business management. <br /><br />I believe I probably cook in one of the smallest kitchens around. We live in an official bungalow, is even listed on the national registry. However, bungalow must mean very small, we nicknamed our house the hobbit house. The kitchen is equipped with a 1929 mini stove, limited pot space on the stove. We recently got a new refrigerator - almost standard size, except shorter - the old coil on the outside one died. I have so little room, I store the majority of my cooking items and can goods in the basement. My challenge is to be the best chef I can, despite my cooking environment. 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