Chickpea cutlets

Apologies for no posts in ages. You know how life gets away on you sometimes. Anyways, the other day foodblog got contacted by Taste of New Zealand inviting us to meet some celebrity chefs cause they love our work. Not too sure of the details but that's very exciting for us!! It has motivated us all to post more because we have been pretty negligent lately... Also, summer is almost here which means I go on holiday and will have way more time! And T & J are opening a new bar which means more food and drink recipes are on their way. its all very exciting. Anyways, here's a favourite at the moment. Try it out and let me know how it goes. YUMMMMMM!

Chickpea cutlets

A friend of mine linked this recipe to me and I tried it one night when we have some people over. Now I'm crazy about them and it seems all my friends are too! I cannot take credit for this (original link at end of page) but I have altered it a bit. These are delicious and great for non meat and meat eaters alike. The gluten give them a nice chewy texture and the chickpeas give them a delicious flavour. Great source of protein too! Hope you enjoy and get creative with them!

1 can chickpeas or 1.5 cup chickpeas cooked

4 cloves garlic
1TBSP Sesame oil
1 cup gluten flour

Bit of salt and lots of pepper
1 cup plain breadcrumbs (use storebought)
1 TBSP cumin
1 tsp paprika
1 tsp grated lemon zest

1/2 cup water
2TBSP soy sauce

1 egg- beaten or soymilk if vegan

More breadcrumbs and sesame seeds

Heat chickpeas in microwave for 1 min in brine. Then drain and rinse and chuck in a food processor. Add Garlic and oil and blitz for a few pulses until you have small chunks of chickpeas (you don’t want to end up with a paste so check it after every pulse). Transfer to a bowl and add flour, crumbs, spices and zest. Mix well. Then add the liquids and mix with a spoon until you get a dough like consitenancy. Knead for a few mintues until the gluten starts getting stringy. Separate into palm sized balls and then flatten.

Dip each one into the beaten egg or soymilk until covered and then coat in breadcrumbs and seasame seeds. Easiest way is to pour ½ c of breadcrumbs and 1/4c seeds onto a small plate and then drop coated pattie on each side in the mix.

Then fry for a couple of mins on each side until the coating browns. To cook thoroughly don’t make patties too thick. Also you can press down on them using your spatula.

Put on a plate with a papertowl to squeeze out excess oil.

Eat warm in burders or with mash. So meaty!!

Also can be frozen for later or even cooked on the bbq. YUMMO!

Source: http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/