The Chickpea Cutlets from Veganomicon have become legendary, but they’re not suitable for those of us avoiding gluten! So I’ve invented a gluten-free variation of sorts… and since I prefer to save chickpeas for falafel and hummus, I use whatever beans I have on hand. These rissoles work great with azuki, navy, soy, or black beans (as per pic below)… or a combination of whatever you’ve got around! Just use your favourites. Or just do gluten-free chickpea cutlets! The flax sticks these together. I tend to quadruple this recipe, cook LOADS of rissoles, and freeze what we don’t eat. They freeze really well! These are a great replacement for more-processed/expensive products like Gardein, Redwood, and Fry’s schnitzels.
2 cups cooked (or canned) beans, mashed
2 tbsp olive oil
up to 1 cup of gluten-free breadcrumbs*
3 tbsp ground flax (linseed)
2 tbsp tamari
2 cloves garlic, crushed
2 tsp mixed herbs (eg. rosemary, thyme, basil, oregano, sage)
1 tsp paprika
½ tsp lemon zest
½ tsp sea salt (optional)
optional: add fine besan flour if mix is too wet
1 cup of coarse flour (besan, rice, or gluten-free oat**), to coat
Mix everything together (except the coarse flour, besan, and cooking oil) in a big-ass bowl.
The mix should stick together well, but not be too wet. Needs to be borderline wet-sticky, so they don’t fall apart when cooking! If the mix is too wet, add besan until you’re satisfied.
Form into patties or cutlet shapes – whatever you want!
Coat each patty with a layer of coarse flour.
Pan-fry in cooking oil on med-high heat until toasty on the outside, then drain on paper towels, OR brush patties with oil and bake on an oiled/lined tray at 180ºC/350ºF until the outside is nicely browned. (If you’re worried about cutlets falling apart, the oven bake is your best bet!)
* If you have particularly dry crumbs & beans, you’ll need less. I use stale gluten-free bread crusts ground to crumbs in the food processor. Gluten-free oats ground up roughly would probably work, too. You can also buy gluten-free breadcrumbs in a box at many health food shops. Gluten-happy folks: just use regular wheaty crumbs! Otherwise, you might want to try some mashed potato and/or some starchy flour.
** This is in place of fine semolina flour. Use anything you think is similar! Or use kamut or fine semolina, if that’s ok for you. (Fine polenta might work?) If you can’t find a coarse flour you’re happy with, you can always make some in the food processor or spice grinder! That’s how I make up oat flour. Ground up nuts or sesame seeds might be nice, but I’d suggest not frying nut-coated rissoles/cutlets! Fatty stodge.
I’ve also added finely diced onion in place of garlic, which was super-nice! And a load of fresh herbs and only half the dried amount. Fresh rosemary and sage are GLORIOUS in these.
To make this soy-free, add celery seeds and extra salt if needed… and don’t use soy beans! Obviously.
These go great with an otherwise raw salad, with a noochy-oil dressing… I’ll post the toddler-friendly dressing recipe I use sometime soon! Ms A loves salad plus these rissoles with a good dressing.