Ingredients
FOR THE CHICKPEA MIXTURE:
- 1 can Chickpeas (Garbanzo Beans) rinsed, drained and patted dry with paper towels
- 1 Green Onion (Scallion) rough chop
- 1 clove Garlic
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 c fresh Italian Parsley
FOR THE CARROT MIXTURE:
- 1 large Carrot rough chop
- 4 oz Sliced Mushrooms if using canned, be sure they are drained and squeezed completely dry using paper towels. A 7 oz. can will yield 4 oz. of mushrooms)
TO MAKE THE CUTLETS:
- 1 tbsp Ground Flax mixed with 3 tbsp WATER allow to sit for 10 minutes
- 1/4 c Panko Breadcrumbs
- 1/4 c All Purpose Flour plus more for coating
- Oil of your choosing for frying
TO MAKE THE LEMON CAPER DIPPING SAUCE:
- 1/2 c Vegan Mayonnaise
- 1 tbsp Lemon Juice
- 1 tbsp Capers chopped
- Salt & Pepper to taste
Instructions
- Combine 1 Tbl of ground flax with 3 Tbl of water. Allow to sit for at least 10 minutes to thicken.
- In the bowl of a food processor, add the chickpeas, green onion, parsley, salt, pepper and garlic. Pulse a few times until it's a coarse mixture. Remove to a large bowl.
- No need to clean the processor, just add the carrots and mushrooms. It is imperative that the mushrooms (if using canned) are squeezed completely dry. Process until finely minced. Add to the chickpea mixture.
- Add the flax mixture, flour and panko breadcrumbs. Stir to combine. If it seems to moist, add more flour or panko. It will still be sticky, but should be workable. Damp hands make forming the cutlets easier.
- Using a handful of the mixture, form into a ball and then into a rough cutlet shape. Proceed directly into the breadcrumbs. Completely coat the formed cutlets in light coating of flour. I found it simpler to do this when patting between my hands.
- Heat a pan over medium high to high heat and add oil suitable for pan-frying. Add the cutlets to the pan 1 at a time and fry until golden on one side. Flip and repeat. Remove to paper toweling to cool.
- Combine all of the ingredients for the dipping sauce and serve warm.