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Monday, September 12, 2011

Chickpea Cutlet Time

I'm digging into fall, even if it's a little pre-emptive. I DO also have some of that 2 lb bag of dried chickpeas left. Hence, chickpea cutlets:


In a tahini thickened mustard-caper sauce with string beans and red pepper.

15 comments:

  1. YUM! I love chickpea cutlets! Great way to make use of those chickpeas :) Still love the plates too!

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  2. Chickpea cutlets are great in any season, so I'll disregard your reference to fall. I'm clinging to summer as long as possible.

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  3. But were they "toothsome"?!?!?!?

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  4. I love those chickpea cutlets! I make extra and put them in the freezer so they're good any ol' time. :-)

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  5. Your cutlets look like they have nice crispy edges. Tahini-mustard-caper sauce, yumbles!

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  6. Chickpea cutlets are so completely delicious and yours look divine! I enjoy serving them to non-vegans since they are a great hearty, knife and fork kind of entree.

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  7. I've been wanting to try those with an agave-mustard sauce (i.e., "chickenless" fingers). They look great!

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  8. Not only are those cutlets great & freezable, but they also make great cold sammies as leftovers.

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  9. mmmm. I need to use my Whole Foods coupon on vital wheat gluten, clearly.

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  10. Oh boy, I have all the ingredients to make these and they look wonderful. Fall has already begun in my reality :)

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  11. There you go with that tahini sauce again. Perfect with chickpea patties - like another version of hummus!

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  12. Appears you were derelict in both the fork-mashing of the Chickpeas and the kneading requirements of the Cutlets.

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  13. I've been thinking about those chickpea cutlets myself. Your meal looks great!

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  14. Whod'a thunk these chickpea cutlets would still elicit such a response? You all are troopers.

    VAVA, haha, thanks, I think it's the only plat I use.

    Andrea, you're right but turning on the oven always means fall to me.

    Joe, I don't know what "toothsome" means, but yes, they were that.

    Chow Vegan, I will definitely be making these in bulk to keep around but the original recipe really doesn't make that many!

    Rose, Yumbles! I am saying that forever from now on.

    Cadry, yr right - I have yet to see someone not like these!

    Stacy, that's an awesome idea. I love bite size anything.

    Abby, I'd be all over a chickpea cutlet sandwich with eggplant and roasted peppers.

    Lacey, my VWG is much neglected but that has got to change.

    Nikki, looking forward to seeing your raw fall eats! (If indeed you do continue)

    Jessica, haha, let it never be said that I don't like tahini.

    Shen, you're right. It was so frustrating to have to mash those damn things. I think I undercooked the chickpeas. The kneading went okay, I think, but I make them small. What, you think you can do better?

    Michelle, thank you. The string beans were eh but it's all about the cutlets.

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  15. We love chickpea cutlets too! Mike will usually serve them with some pasta & spaghetti sauce.

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