chickpea cutlets recipe from Veganomican?
Posted by ktjpsmom on Apr 10, 2008 · Member since Nov 2006 · 15 posts
Has anyone tried the recipe for chickpea cutlets from Veganomicon? I made them last night and served them as the book suggested with mashed potatoes and roasted asparagus. I am a good cook, albeit a rather recent vegan one, and while the flavor was good, they were horribly dry, and the book implies that this is one of their best recipes...a real keeper. So, any thoughts?
Yeah! There are lots of threads/posts here about the cutlets. I love them! I didn't have any problems with them, but a few people have. Did you fry them? That seems to be one issue..I've heard that baking them is not so good.
I have made them several times. I baked them once and only once. They were almost inedible and incredibly dry. They are outstanding when fried, though. Don't be scared of a little oil!
wow, thanks guys. I did bake them...obviously not a good option. I'll try them again, fried. Before we became vegan, I tried really hard to keep the fat content low since we were still using dairy, eggs and cheese. I'll have to overcome my "oil phobia".
I've baked them before and didn't think they were dry. I usually fry them, but I think they can turn out well baked. Perhaps brush them with some olive oil on each side before baking.
I bake them every time just to save a mess in the kitchen and bc its easier and I haven't had a problem with dryness. They are nice and moist on the inside and crunchy on the outside. I spray the outside of them entirely with olive oil and flip during baking. I usually make a triple batch (i have a family of four) and use the leftovers for sandwiches during the week, one of my fave vegan things ever!
i love these cutlets too! if you add some blended silken tofu or applesauce they don't dry out when you bake them. the will seem "flimsier" while you are trying to form them into cutlets, but they bake up really well. it doesn't take much, maybe 3 T or so.
if you haven't tried it yet, they are also great made with black beans or black eye peas instead of garbanzo beans.
i've never tried baking them IN some kind of sauce, not sure how they would turn out, but they probably wouldn't be dry ;)
I follow the recipe proportions and bake them and they have never been dry.
I have only made them with canned chickpeas, but I could see them being dry if I started with dry chickpeas (cooked, of course!). I know with hummus I have to add way more liquid if using dry chickpeas compared to canned.
maybe I should mention that I always used canned chickpeas as well..so much easier
I've been hearing about these chickpea cutlets like crazy and I really want to try them! But I'm not a fan of seitan (which this isn't but it contains vital wheat gluten) and all my vital wheat gluten recipes have not been good. :( However, I really want to give this a try. Are they spongy and seitan-like in texture and taste?
I've only made them once, fried them, and used canned chickpeas, but I loved them! I have also not liked any other seitan that I've made..but these are not stringy/chewy..but crispy, rich, and "melt in your mouth"ish. Try them! They taste great. I served them with mushroom gravy. ;)b
I've been hearing about these chickpea cutlets like crazy and I really want to try them! But I'm not a fan of seitan (which this isn't but it contains vital wheat gluten) and all my vital wheat gluten recipes have not been good. :( However, I really want to give this a try. Are they spongy and seitan-like in texture and taste?
No, they are not like seitan at all. I really don't like seitan, but I love these! They don't have that much gluten in them--just enough to give them some form and some extra protein. Try them!
Thank you guys! Now I definitely want to try them! Can't wait!
I only made seitan once, "wheatballs" and found it to be disgusting...these chickpea cutlets reminded me nothing of those! These are great, I think everyone in the world should make them, vegan or not! Chickpea cutlets take over the world!
I made them again and "fried" them and they were yummy. My husband loved them and ate two at dinner and the third one in a sandwich the next day. Great recipe!
wow, thanks guys. I did bake them...obviously not a good option. I'll try them again, fried. Before we became vegan, I tried really hard to keep the fat content low since we were still using dairy, eggs and cheese. I'll have to overcome my "oil phobia".
kt--I have to disagree with Secondbase's recommendations on not being afraid of oil or frying. I know a forum where you can go to meet plenty of fat vegans. There are many veg chefs who try hard to keep a relatively low fat content in their dishes.
So . . . I finally made these guys last night and while I think they were good it wasn't the life-altering experience I was expecting. But given all of the over the top praise they've gotten on these boards, I was pretty much expecting they'd jump off the plate and perform a musical number and then vaccuum my living room.
We enjoyed them but I think the next time I make them I will try to bake them using the above suggestions. I had to triple the recipe and it takes a really long time to fry 12 cutlets, plus the fat content is just too high if you want to have them regularly.
I cant remember if I posted in this topic or not about what I do, so here it is again anyways! muhahah
I always double the amount of chickpeas called for. Its kind of like a creative miss reading the recipe for me. I grind my chickpeas in the food processor so they are crumb like. I use panko instead of bread crumbs. I oil my foil lined baking sheet (with an edge!) and then spritz on more oil but in a fine spray before baking.
You can make these thick for chewy or thin for crispy. I prefer to have mine about the height of my pinky when compared on the board. Too crispy and you have to eat these with your fingers, too thick and they can be gummy.
Also kneeding times vary and matter! Too stringy? You over kneeded for your tastes, try it again with less kneed time. Crumbly? Kneed more!
Think these are plain? Add in some herbs! Sage is awesome, Herbs de Provence is lovely, Paprika makes everything better! haha I use the recipe in the book as a jumping off point. From there you can tweak it to your tastes and serve it with a side of mushroom gravy! Ok fine, whatever gravy you like, sheesh!
Ooh... Thanks for the good tips Cali! I gues I can't over knead them because I don't want some stringy cutlets!