I thought they were surprisingly easy to make, and they didn’t take long at all to cook. The flavour was fairly simple, and was perfect dipped into a mixture of tofu mayo, hot sauce, and tomato sauce. They were a bit chewier than I expected, almost stringy even after they’d been cooked; not a downside per se, but a bit weird.
The next time around, we had less than a quarter cup of wheat gluten but decided to make the recipe anyways. This time, I mashed the chickpeas a bit more than before. Instead of water, we used a salty veggie stock. We added probably twice as much multi-grain bread crumbs than the recipe called for, and filled in for missing wheat gluten with plain flour. Instead of lemon, sage, and paprika, we opted for lime and coriander chickpea cutlets. We replaced the soy sauce with lime juice, used lime zest instead of lemon, and added a healthy amount of chopped fresh coriander. These were formed into cutlets and fried up.
These are a winner. Andy and I both found the texture much more appealing with the addition of extra bread crumbs. The flavour combination of lime and coriander is always a winner in our house. I topped my cutlet with plain tofu sour cream, and Andy had BBQ sauce. Andy envisions chickpea cutlet burgers in the future, since they are so much easier to make than our current seitan burgers. I think we’ll keep playing around with this recipe, trying out different flavour combinations and textures.
Chickpea cutlets are definitely a winner, I think.