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The texture we’re looking for is firm and a bit crispy on the outside and chewy on the inside. I find that for the best texture you should let the cutlets rest after cooking for 10 minutes or so before digging in.
1 16 oz can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage
Olive oil for pan frying
Optional ingredients:
4 cloves garlic, pressed or grated with a Microplane grater
1 teaspoon grated lemon zest
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1st Keep
 shanstei
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