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
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6 comments:
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
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.
I love these cutlets. It's a great idea to freeze them for a later cook, I should do it too.
Chickpea Cutlets and guacamole!
Genius!
I can't think of many things that chickpea cutlets don't go great with.
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.
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