Chickpea cutlets

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  3 cup or 600g

• Coconut oil

  2 tbsp or 27g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tamari

  White Corn Tortilla Chips - Garden of Eatin'

  300g

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

• Water

  Plain, clean water

  4 tbsp or 59g

• Wheat flour

  White, all-purpose, enriched, bleached

  1 cup or 125g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Sage

  Spices, ground

  1 tsp or 0.7g

Directions

1. Combine chickpeas, coconut oil, lemon juice, garlic and tamari in a food processor and process until mostly smooth with some chickpea pieces. Make flax “egg” by mixing ground flaxseed with boiling water. Let sit for 1 minute. Add flax “egg to wet ingredients and mix well. In a bowl mix all dry ingredients together. Then add the dry ingredients to the wet ingredients working them together by hand. Form into patties. Sauté in pan with coconut oil or bake in oven at 375 degrees for 15 minutes on each side. Top with Mushroom Gravy or any sauce of your choice and devour.