Makes 4 cutlets. Takes 30 minutes.
1 cup cooked chickpeas
2 tbsp olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup veggie broth
2 tbsp soy sauce
2 cloves garlic, pressed or grated
1/2 tsp lemon zest
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp dried rubbed sage
Olive oil for pan-frying
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until the strings of gluten have formed.
Preheat a large heavy-bottomed nonstick skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a rough 6 x 4 inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands, and then place the cutlets on a clean surface to flatten and stretch them.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pand and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.
Just in case you were wondering, you can also bake these! Baking the patties give them a toothsome chewy texture and firm bite. Preheat oven to 375, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes until firm and golden.