Friday, 10 October 2008

Chickpea Cutlets

I have been making the Chickpea Cutlets ever since I got my sweaty paws on the Veganomicon. I usually make a double batch of them and don't fry or bake them, but put them straight into the freezer. Then I have loads of burgers waiting for days when I need a little something to add to my meal. At first, I served them with the BBQ sauce from the book. Then I tried them with just mustard. These were both good and I usually went with mustard since I always have it on hand. But recently, I had an avocado and red onion to use up, so I made guacomole. But I had no chips...So I put the guacomole on the cutlet and stuffed it in a pita. The combination was amazing!!!


Seriously, if you are the one vegan out there who has not made these, make them! I served them with some roasted eggplant and zucchini. I've also subbed out half the chickpeas for cannelli beans and that was also good. I usually use a tad more of each of the spices (including the garlic) than is called for.

Man, I want these again now!


--Pamela

6 comments:

Terra said...

I really want to try these out but I can't get hold of vital wheat gluten in this part of the world (UK)...but you've inspired me to try them with bread flour instead of gluten.

I also wanted to say that I tried out your okonomiyaki recipe the other day, and it was AMAZING. So thank you :D

Bex said...

These are great. This recipe is in my quick weeknight dinner rotation because sometimes you just can't be asked to think of something new and these are damn good.

Neta said...

I love these cutlets. It's a great idea to freeze them for a later cook, I should do it too.

Jeni Treehugger said...

Chickpea Cutlets and guacamole!
Genius!

Megan said...

I can't think of many things that chickpea cutlets don't go great with.

The Vegan Snorkeler said...

Ha! I must be the one vegan out there who hasn't tried the chickpea cutlets. You've definitely convinced me to get that book for this recipe.