Chickpea Droplets – an exercise in improvisation

Vegan Mofo 2010 – Day 23
This started out as me wanting to make Isa’s Chickpea Cutlets for my Traditional South African Peppered Green Beans but I found out after mashing the chickpeas that I didn’t have wheat gluten or chickpea flour.
I had to substitute the wheat gluten for the equivalent amount of normal cake flour and I added twice the amount of breadcrumbs.
The mixture turned out to be thick but not thick enough to form into shapes by hand so I put a spoon into the mixture and spooned out big lumps roughly 2 inches by 2 inches into a preheated, greased baking tray and cooked at 200c in a heated oven for 10 minutes on one side and then flipped them over for about 6 or 7 minutes on the other side.

They turned out tasting pretty nice and would be perfect about half the size in a big pot of marinara sauce in place of the equivalent of meat balls.