Vegetarian

Doublebatch Chickpea Cutlets via PPK takes several minutes to prepare.

Doublebatch Chickpea Cutlets via PPK takes several minutes to cook.

Doublebatch Chickpea Cutlets via PPK makes 1 servings.

The ingredients for Doublebatch Chickpea Cutlets via PPK are:

120 grams Vital wheat gluten
1.75 cup Chickpeas (garbanzo beans)
4 tbsp Extra Virgin Olive Oil
1 cup Bread crumbs, dry, grated, seasoned
.5 cup Vegetable Broth
4 tbsp Soy sauce (tamari)
1 tsp Thyme, ground
1 tsp Paprika
1 tsp Sage, ground
2 clove Garlic

Here is how you make Doublebatch Chickpea Cutlets via PPK:

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Alternately, you can pulse the chickpeas in a food processor. We?re not making hummus here, so be careful not to puree them, just get them mashed up. You can also sneak the garlic cloves in here instead of grating them, just pulse them up before adding the chickpeas. 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. Serving Size: 8Number of Servings: 1Recipe submitted by SparkPeople user B-PELLER.

The nutritional information for Doublebatch Chickpea Cutlets via PPK is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,955.2

• Total Fat: 70.2 g
• Cholesterol: 1.2 mg
• Sodium: 7,895.9 mg
• Total Carbs: 203.7 g
• Dietary Fiber: 27.4 g
• Protein: 136.4 g