Baked Crispy Chickpea Seitan Patties Recipe 45

ACTUALLY CRISPY BAKED CHICKPEAS

Steps:

• Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).
• Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
• Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness! - or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
• Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.
• Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
• Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.
• Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can "breathe" a bit. I found that this helped them stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.

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

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.