Chickpea Chicken Cutlet Vegan - cooking recipe

Ingredients

1 cup chickpeas, cooked, canned
2 tablespoons extra virgin olive oil
1/2 cup plain breadcrumbs
1/4 cup vegetable broth
2 tablespoons soy sauce
2 garlic cloves, minced
1/2 teaspoon lemon zest, finely grated
1/2 teaspoon dried parsley flakes
1/2 teaspoon paprika
1/4 teaspoon dried rubbed sage
olive oil, for pan frying

Preparation

In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes.
Preheat a large nonstick skillet over medium heat.
Divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape.
Add a moderately thin layer, approximately 2 Tbsp., 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.
The cutlets are ready when lightly browned and firm to the touch.
Oven baked chickpea cutlets:
Spray or oil a baking sheet with olive oil. Brush or spray cutlets with olive oil and place on tray. Bake for approximately 20 minutes. Flip cutlets and bake for 8 to 10 minutes or until they are firm and golden brown.