Chickpea Cutlets

I got this awesome recipe here from Isa at The Post Punk Kitchen here.
1 16 oz can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 cup vital wheat gluten (it looks like flour and is in with the baking items.  it's primarily used in bread making.) (Bob's Red Mill makes it and it can also be found in the bulk section at some stores- like Sunflower Market here in AZ)
1 cup plain breadcrumbs (in this case you NEED -for consistency, store bought, not homemade)
1/2 cup vegetable broth or water
1/4 cup soy sauce
Any spices you like,  (I used thyme, paprika and some garlic salt)
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage
Olive oil for pan frying
Optional ingredients:
4 cloves garlic, minced or pressed
1 teaspoon grated lemon zest
Mash chickpeas with a fork (just till each chickpea is broken.)  Add oil (I use less than what is called for) breadcrumbs, veggie broth or water, and spices.  Stir together, then knead together for about 2 minutes, until strings of gluten have formed. It should look like this:

Divide into 8 pieces, flattening and stretching a bit.  Place the cutlets in a pan with a little oil in it and cook on each side for 3 minutes on each side, till browned. Add more oil, if needed, when you flip the cutlets. Put on a baking sheet in a 350 degree oven for 10  mins.  Or just cook on the stove top for about 7 mins each side, covering with a lid in between flips.  Now let them rest for a bit and you’re done!
I used my gravy recipe for on top and it tasted great!