BAKED CRISPY CHICKPEA SEITAN PATTIES RECIPE - (4/5)

Baked Crispy Chickpea Seitan Patties Recipe - (4/5) image

Provided by Kathy_Hester

Number Of Ingredients 11

1 1/2 cups (375 g) cooked chickpeas or 1 can (15 ounces, or 420 g), rinsed and drained
1/4 cup (24 g) nutritional yeast
1 teaspoon dried thyme or 1 tablespoon fresh
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder or 1 clove
garlic, minced
1 ⁄8 teaspoon ground rosemary
1/2 cup (120 ml) unsweetened nondairy milk
1 cup (120 g) vital wheat gluten flour
2 to 3 cups (216 to 324 g) bread crumbs, for coating (I like to use whole wheat panko)

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.