Crispy Vegan Chicken Patties (Gluten-free)

Step 1

Boil water in a kettle and add the veggie stock. Take a heat-resisting bowl and soak TVP in the hot veggie broth for 10 minutes. When the time is up, squeeze the liquid out. As a result, you need to have a moist, soft "ground meat" texture.

Step 2

Drain canned chickpeas or pre-cook dry ones.

Step 3

Juice a lemon.

Step 4

Measure out all other ingredients.

Step 5

Take a food processor and add chickpeas, olive oil, all spices (3 herbs, onion and garlic powder, salt, and black pepper), and lemon juice. Pulse for 15-20 seconds. You don't want to puree the chickpeas. You want to retain some bits and pieces for better texture.

Step 6

Add soaked and squeezed TVP. Pulse for 10-15 seconds.

Step 7

Take a large mixing bowl and empty the contents of the food processor into it. Add mayo, flour, and starch. Stir well with a spatula.

Step 8

Use your hands at the end to see if you can form a large ball. It should be moist, and a bit sticky, but dry enough to easily get them off the sides.

Step 9

Before forming the patties, chill the mixture in the fridge for 15 minutes.

Step 10

In the meantime, prepare the breadcrumbs. Take a large plate or a shallow bowl and add panko or gluten-free breadcrumbs of your choice with sage, thyme, marjoram, and a pinch of salt.

Step 11

Take like a 1/4 cup of the mixture and try to form a ball first. It should be the size of a large scoop of ice cream.

Step 12

Flatten the balls between your palms and gently press both sides in the breadcrumbs.

Step 13

Preheat a cast-iron skillet or a frying pan over medium heat. Use a high heat-tolerant oil like sunflower oil or coconut oil. Once it is hot, place the plant-based chicken patties in it.

Step 14

Fry them for 5 minutes on each side.