Chickpea Cutlets

Tastes a lot like chicken with a satisfying meaty texture. Delicious with sweet mustard sauce!

Makes 6 cutlets; Serves 6

• 1/4 cup agave nectar, optional
• 1/4 cup prepared mustard, optional
• 1 (15 ounce) can chickpeas, or 1 1/2 cups cooked chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 1/2 cup vegetable broth (1/2 cup water + bouillon)
• 1/4 cup soy sauce
• 4 cloves garlic, finely minced
• 1 cup vital wheat gluten
• 1 cup dry breadcrumbs
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried sage
• Oil for pan-frying (canola, safflower, grapeseed)

In a cup mix together agave and mustard for sweet mustard sauce, if using; set aside. In a bowl mash chickpeas with olive oil, broth, soy sauce and garlic. In a separate bowl whisk together gluten, crumbs, thyme, paprika and sage. Set out a dinner plate. Add dry mixture to wet mixture and, using hands, mix very well to thoroughly combine. Divide mixture into 6 even portions and form into 6 cutlets about 4 inches in diameter (a hamburger press works well). Heat a 10-inch skillet on medium-high until hot. Add oil to a depth of about 1/4 inch. Add 3 cutlets and fry undisturbed until browned and crispy, about 5 minutes. Flip and fry on reverse side until browned and crispy, about 5 minutes. Serve immediately with sweet mustard sauce.