Chickpea Cutlets

Jayme, I've never tried these with the mustard sauce. I make them frequently and we like them so much we often just pick them up (wrapped in a napkin) and chomp away on them plain.

Maybe these are the type of thing that grow on people? When I make them, I usually double the recipe, especially if I'm using canned chickpeas so I can use up the whole can. I never bother kneading for 3 minutes either - LOL! I ususally just squeeze all the ingredients together with my hands once the chickpeas and liquids are well mixed. I may actually be altering the ratios of ingredients slightly so they are moister on the inside and crispy-chewy on the outside. I'm sorry these didn't wow you. I love the hints of lemon zest, garlic and thyme when I bite into these.

I'll probably try them again. I was hoping I'd hear some ideas from you. Next time I'll make them moister, and up the lemon zest and spices. On reflecting, I also think this might be a better winter dish, something to make when we don't have all the great local produce. Leeka, do you eat these as cutlets, or in a sandwich? I served them as if they were a veal cutlet (on the plate), but putting them into a sandwich might be better for my family. Thanks for your comments.

No problem, I'm glad to help! I think you're right about these being a winter dish. And I always play around with recipes like this once I find one I like. We started out eating these as a cutlet served on a plate with sides but now when I make them we tend to eat them as finger food, as a snack or even in a wrap. You can slice them up with some kind of hummus, sauce, salsa etc. and chopped tomatoes and other veggies rolled up together. I usually throw them in the toaster oven to reheat them for a few minutes if I'm eating them this way the next day. I've made the patties smaller too, like flattened falafels. I hope that helps. By the way, I have the Cheater Baked Beans in the oven right now! I can't wait to try them.