Doublebatch Chickpea Cutlets

Makes 8 cutlets

Chickpea Cutlets – vegan chicken cutlets from scratch! This recipe is a Veganomicon favorite. Vegan food that will put your lonely steak knives to work. It tastes soooo much better than anything from the supermarket. And I suppose that’s why everyone loves them and you should make extra. 

They’re perfect for tucking into sandwiches, making a vegan chick’n parmesan, slicing over a Caesar salad, slathering with gravy or BBQ sauce, or reheating for quick weeknight dinners. Use anywhere that a vegan chicken cutlet would fit in. They also hold up beautifully for meal prep, which is something I appreciate more and more as time goes on.

I’ve pared down the ingredient list slightly from the original cookbook, but just slightly. And because people always ask, there are now food processor instructions. Hopefully that makes these homemade vegan cutlets even easier and more foolproof than before (and they were already pretty easy.)

The texture you want is firm and lightly crisp on the outside, chewy and structured on the inside. Let the cutlets rest for about 10 minutes after cooking before slicing into them. That short rest helps everything set so you get clean slices and the best bite.

This is what a vegan chicken cutlet is supposed to taste like, and once you go scratch, there’s no going back.

FAQ

Can I bake them instead?
Yes, absolutely. Preheat your oven to 375°F and lightly oil a baking sheet or line it with parchment. Brush both sides of each formed cutlet with a little olive oil, then arrange them on the sheet. Bake for about 20 minutes, flip, and bake another 8 to 10 minutes, until firm and golden brown. Let them cool for a few minutes before serving so they can set up properly.

What can I use instead of breadcrumbs, and can I use panko?
Yes to the panko — it works great. The key is DRY crumbs. You can use ground-up crackers or flatbread. What doesn’t work well is homemade breadcrumbs made from fresh bread. They tend to hold too much moisture and throw off the texture.

What kind of vital wheat gluten should I use?
Vital wheat gluten can vary by brand. These vegan chickpea cutlets come out great with either Arrowhead Mills or Bob’s Red Mill, although Bob’s makes them slightly firmer and chewier.

Can I freeze them?

Yes! Let the cutlets cool completely, then store them in an airtight container or freezer bag with parchment between layers. Freeze for up to 3 months. Reheat in a skillet or in a 375°F oven until warmed through and lightly crisp again. They hold up beautifully, which is one more reason to make a double batch.

Since these are already doubled, can I double them again?

Uh huh. Make as many as you can. Quadruple it, why not?

Can I make these gluten-free?
I haven’t had success making a gluten-free version, since vital wheat gluten is what gives these their structure and chew. There are versions out there if you search, but I can’t personally vouch for them.

Doublebatch Chickpea Cutlets

High-protein vegan chickpea cutlets with a chewy, chicken-style texture. Perfect for sandwiches, vegan parmesan, or meal prep. Use anywhere a cutlet would go. Once you go scratch, you never go back.

4.97 from 30 votes

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Servings 8 cutlets

Ingredients

  

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• 1 16 oz can chickpeas drained and rinsed
• 1/4 cup extra virgin olive oil
• 1 cup vital wheat gluten
• 1 cup plain breadcrumbs
• 1/2 cup vegetable broth or water
• 1/4 cup soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried sage
• Olive oil for pan frying

Optional ingredients:

• 4 cloves garlic pressed or grated with a Microplane grater
• 1 teaspoon grated lemon zest

Instructions

 

• 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. The strings should look like this (click photo for an even closer up view):
  
• Preheat a large heavy-bottomed skillet over low-medium heat. Cast iron works best. If you have two pans and want to cook all the cutlets at once then go for it, otherwise you’ll be making them in two batches.
• Divide the cutlet dough into 2 equal pieces. Then divide each of those pieces into 4 separate pieces (so you’ll have 8 all together). 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. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them. (OK, maybe my surface wasn’t that clean.)
  
• 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.
• Now let them rest for a bit and you’re done!

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