Drain and rinse chickpeas. Pour olive oil over chickpeas in food processor and process until they are finely chopped, but not smooth.
2
In a large bowl, mix breadcrumbs, Vital Wheat Gluten and spices together. Add chickpea mixture and mix thoroughly.
3
In a small container, mix veggie broth and soy sauce, then pour over chickpea mixture. Knead with your hands until you see strands of gluten/protein.
4
Form patties 1/4 inch thick. Heat oil in large cast iron skillet on medium heat. Fry until golden brown on both sides (3 to 5 minutes per side). Place on paper towels or on a rack. Service with vegan mushroom gravy.
