Chickpeas are by far my absolute favorite bean. I have not had potatoes, gravy, and chicken cutlets (obviously) in the longest time. I decided to replicate the Thanksgiving comfort-food eating experience with non-meat products. Gravy was not that hard to replicate, but chicken cutlets-that is a challenge! I thought about bean burgers and falafel; what composes these meat-like products? I looked at www.theppk.com for inspiration. What I found was Isa Moskowitz's brilliant Chickpea Cutlet Recipe. Her recipe called for vital gluten flour as a binding agent, but I decided to keep it simple. I worked with what I know, and this is what I came up with:
FAUX "CHICKEN" CUTLETS (VEGAN)
Yield= 4 cutlets
1 cup cooked chickpeas
1/2 cup whole wheat breadcrumbs (I toasted 1 slice of whole wheat bread and pulverized it in the food processor)
1 tablespoon low-sodium tamari or soy sauce
1 teaspoon dried oregano
2 cloves garlic
about 1/4 cup water
about 1 tablespoon olive oil, for greasing
Heat a metal skillet on medium heat.
Dump all ingredients, except water, into a food processor. Pulse until combined. With the food processor running, stream in 1/4 cup water (add more or less, if needed) just until the ingredients aggregate into a doughy ball.
Divide the mixture into four equally-sized portions, and form each portion into an irregularly shaped cutlet. Lightly grease heated skillet with oil. Add cutlets to pan, flipping when nicely browned on each side. Drain browned cutlets on a plate lined with a paper towel.
Enjoy with meat-less gravy, smashed potatoes, and steamed broccoli. Feel free to add additional spices to my ingredients list.
These cutlets were so comforting!