Preheat oven to 350 degrees.
You will need:
*2 cans of chickpeas
*2 -8 cloves of garlic (or the whole bulb, wherever you stand on garlic....)
*1 TBS lemon juice
*1 cup vital wheat gluten
*1 cup almond flour (grind up some almonds or buy it pre-ground at Trader Joes)
*1 TBS olive oil
*1 TBS rosemary
*1/2 cup warm water
*1 cube veggie bouillon (dissolve in warm water)
*1/4 cup soy sauce, Braggs or Coconut Aminos
I used to make this by hand, and then I was all "I have a food processor! YES!" So you can mash your chickpeas, minced garlic, lemon juice, rosemary, wheat gluten and almond flour, with YOUR HANDS AND KNUCKLES until it becomes a paste-like mess. Then add the wet ingredients and knead until you see strands forming from the gluten.
Put chickpeas, whole garlic cloves, olive oil, lemon juice, and almond flour in the food processor with 'S' blade and let it go until completely pulverized. In a bowl add your bean mix to the wheat gluten and rosemary - combine. Add wet ingredients and knead until you see strands forming from the gluten.
I used to make little chicken nugget shapes out of the the 'batter', which I'd then place on a greased oven tray and bake. 7 - 10 minutes on one side, flip and continue until nicely browned, about another 5 -7. Lately though, I've been making them a little bit bigger, more of a dinner kind of size. Which means the cooking time is just a little longer. Oh! It's best to make them on the thinner size, as the outside will brown and the inside will be a raw wheat gluten mess if they are too thick.
|Here is a prime example of making the patties too thick. What can I say? I'd been at happy hour all afternoon.|
|Considering art with Travis while the patties are baking. Photo by Rurik Schtaklef.|
|Finito! Goes extraordinarily well with brown gravy and Sauteed Green Beans with Mushrooms. Photo by Rurik Schtaklef.|