Chickpea Cutlets with Mustard Sauce

Chickpea cutlets recipe is from Veganomicon.
Mustard sauce recipe is from: http://www.tablefortwoblog.com/2013/02/06/holy-yum-chicken/

shown served with mashed potatoes and roasted asparagus

CHICKPEA CUTLETS:

1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying

instructions:

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes until strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands and them place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these too! Baking these patties gives them a toothsome chewy texture and firm bite. Preheat oven to 375 degrees F, lightly oil baking sheet. Brush each side of pattey with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and golden-brown.

MUSTARD SAUCE:

1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
1/4 cup PURE maple syrup (again, no substitutes)
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tsp. fresh rosemary for garnish (optional, can also use dried rosemary)

instructions:

combine all ingredients in a small saucepan, whisk, and heat until warm.