For the love of chickpeas, I had to make this recipe. My new favorite cookbook, The Great Vegan Bean Book by Kathy Hester featured a relatively easy recipe for these Baked Crispy Chickpea Seitan Patties. A few poultry-style spices, pureed chickpeas, and some vital wheat gluten, and  you got yourself some mighty fine un-chicken patties! They were breaded in Japanese panko breadcrumbs and were baked, not fried, to make them healthier.

Another fun fact is that wheat gluten (as well as chickpeas) are a great source of peaceful protein. *Make sure to tell folks that when they ask the notoriously annoying question, “Where do you get your protein?”

The recipe indicated the chickpea seitan would go well with a lemon sauce, so used this simple recipe from Food.com and substituted vegan chicken broth for the carcass chicken version. To change it up a bit, I also dipped the patties in Dinosaur BBQ Sauce. Amazing!

I served the patties with a side of grilled corn and steamed green beans with lemon pepper seasoning.

Overall, we’d rate the chickpea seitan patties a solid 3 1/2 out of 5 carrots on the veganlicious scale!