Maple-Barbecue Chickpea Cutlets
June 28, 2011 by unepetitecuisine
I have a near inability to stick to recipes. If there is ever a recipe that demands precise measurements and a cultivated technique, I happily hand it over to Mike and know I can expect amazing results. I am one lucky girl because I can hand him bags of produce and herbs to deal with and about ten minutes later I have cutting boards full of vegetables perfectly julienned, diced, and minced.
My improvisations have definitely improved since my childhood days of making peanut butter, Oreo, and M&M milkshakes in my parents’ blender. The nice thing about growing up and cooking lots of recipes is that you develop a good sense of which flavours complement each other and a good intuition about which ingredients are open to substitution and which are essential. It’s taken about a year of cooking without eggs and dairy to become confident enough to make my own adaptations and versions of regular recipes. The nice thing about developing an adventurous and flexible approach to cooking is that you can tailor recipes according to your cravings and what you have on hand.
I’ve been wanting to try the chickpea cutlets from Veganomicon for a long time, but on this particular night I was craving a maple barbeque flavour and really wanted a crunchy fried chicken style of batter. This recipe is adapted from Veganomicon. Makes 6 cutlets
1 can chickpeas, rinsed and drained
2 tablespoons olive oil
1 cup vital wheat gluten
3/4 cup flour
1/2 cup water
1/4 cup barbecue sauce
1 teaspoon each of dried garlic, basil, paprika, pepper, salt
½ cup barbecue sauce
½ cup flour or cornstarch
1 tablespoon maple syrup
½ cup panko bread crumbs
½ cup cornmeal
Generous amount of salt, pepper, garlic, paprika, basil.
To cook with:
3 tablespoons maple syrup
Oil for frying
1) Mash chickpea together with the oil until there are no full chickpeas left. Add rest of cutlet ingredients and knead together until strings of gluten have formed. Divide into 6 balls and flatten out into 6 thin patties
2) Mix the batter and dredge, respectively, and place on two plates or shallow bowls.
3) Place each cutlet in the batter and then dump it in the dredge. Each cutlet should be generously covered. Place the cutlets on a plate ready to be fried.
4) Heat up a generous amount of oil in a flat bottomed frying pan. Cook two chickpea cutlets at a time until golden and crunchy, about 7 minutes. While cooking, pour a little maple syrup on each side up of the cutlets, and do the same once they’re flipped. All sides of the cutlets should have maple syrup on them. Add more oil if necessary.
5) Absolutely perfect with a green salad and roasted potatoes.