This recipe is originally from the Post Punk Kitchen. I had to change it slightly to make it gluten free.
They were pretty good, a bit bready and don't really taste like meat but they are a great substitute with sides and sauce!
1 16 oz can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 cup gluten free gluten
1 cup plain GF breadcrumbs
1/2 cup vegetable broth or water
1/4 cup GF soy sauce/Tamari
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage
Olive oil for pan frying
4 cloves garlic, pressed or grated
1 teaspoon grated lemon zest
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left using an avocado masher or a strong fork.
Alternately, you can pulse the chickpeas in a food processor, just get them mashed up.
If using a food processor, transfer to a mixing bowl when done.
Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
Preheat a large heavy-bottomed skillet over low-medium heat.
Divide the cutlet dough into 8 equal pieces.
To form cutlets, knead each piece in your hand for a few moments and then flatten each one.
Add a moderately thin layer of olive oil to the bottom of the pan.
Place the cutlets in the pan 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.
I’ve found that they cook more thoroughly if I cover the pan in between flips.
I also use my spatula to press down on them while they’re cooking, that way they cook more evenly.