Baked Crispy Chickpea Seitan Patties Recipe 4

Steps:

• Preheat the oven to 350˚F (180˚C, or gas mark 4). Oil two cookie sheets *or line with parchment paper. Add everything except the wheat gluten flour and bread crumbs to a food processor and purée. Add 2⁄3 cup (80 g) of the gluten flour and process until combined. Then process a minute or two more, letting the food processor do the kneading for you. Put the mixture on a cutting board. Knead in the remaining 1⁄3 cup (40 g) wheat gluten. Cut the dough into 10 pieces, roll into little balls, and press into patties between your hands. You want to make the patties thinner than your desired end result because they will puff up some during baking. Spread the bread crumbs on a plate and press the patties into the crumbs, and then turn and press on the other side. The dough should still be wet enough for the bread crumbs to stick. Place the breaded patties on the sheet pan. Bake for 15 minutes. Flip them over using a wide spatula and bake for 5 to 10 minutes more. Serving Suggestions & Variations Shape the dough into stars, strips, nuggets, or other shapes before coating. These freeze well, so make a double batch and enjoy them for a few effortless meals. Think vegan cheese and marinara sauce, use them in sandwiches, or use them to veganize some of your old favorite recipes.

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Thoroughly pat dry the rinsed beans. Discard any skins that were removed while drying. Place beans on the baking sheet. Bake for 15 minutes. Rearrange beans on the sheet, either with a spatula or by gently shaking the sheet (use an oven mitt!). Bake until browned, 15 - 25 minutes. Transfer beans to a medium bowl. Drizzle with oil, and sprinkle with salt and any optional spices. Toss to coat. Let cool for a crispier snack, or enjoy warm! MAKES 4 SERVINGS

Steps:

• Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
• Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
• Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.

Steps:

• In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened.
• Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth.
• Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden.
• Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.