Doublebatch Chickpea Cutlets

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

1 16 oz can chickpeas, drained and rinsed

¼ cup extra virgin olive oil

1 cup vital wheat gluten

1 cup plain breadcrumbs

½ cup vegetable broth or water

¼ cup soy sauce

1 teaspoon dried thyme

1 teaspoon paprika

½ teaspoon dried sage

Olive oil for pan frying

subheading: Optional ingredients:

4 cloves garlic, pressed or grated with a Microplane grater

1 teaspoon grated lemon zest

Directions at isachandra.com

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