Chickpea Cutlets / Côtelettes de Pois Chiches

These chickpea cutlets were adapted from the recipe in Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. I gave you three different seasoning options, but feel free to experiment and create your own.

Basic Ingredients
1 cup chickpeas
2 tbsp olive oil
1/4 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup water
to taste olive oil , for pan frying or baking

Seasoning Option 1 (Mix this and use to taste):
2 tbsp soy sauce
2 garlic cloves
1/2 tsp thyme
1/2 tsp paprika

Seasoning Option 2 (Mix this and use to taste):
2 tbsp salt
2 tbsp sugar
3/4 tsp paprika
1/4 tsp ground turmeric
1/4 tsp onion powder
1/4 tsp garlic powder

Seasoning Option 3 (Mix this and use to taste):
1 tbsp salt
1 tbsp paprika
2 tsp black pepper
1 1/2 tsp onion powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder

Directions
1. Mash the chickpeas and oil together until no whole chickpeas remain.
2. Add the remaining ingredients and knead for 3 minutes until strings of gluten have formed.
3. Divide the dough into four equal pieces and shape them into cutlets.
4. Now you have a choice. You can either fry the cutlets or bake them. I chose to bake them because it's healthier. To follow my lead, preheat your oven to 375 degrees Fahrenheit and bake your patties for about 20 minutes, flipping in the middle of that time, so they are firm and golden brown colored. If you choose to fry them, put them in a pan and fry for about 6-7 minutes, flipping in the middle of that time.