|Cooked chickpeas||1 2⁄3 Cup (26.67 tbs)|
|Dulse leaves||2 Tablespoon, chopped|
|Finely chopped onion||2 Tablespoon|
|Finely chopped fresh parsley||2 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Tamari sauce/Soy sauce||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Mashed tofu||3⁄4 Cup (12 tbs), well drained (Choose Firm One)|
|Cornmeal||1 Cup (16 tbs), uncooked|
|Vegetable oil||1 Tablespoon|
Coarsely mash chickpeas in a food processor or by hand. Place in a large mixing bowl.
Soak a few dulse leaves in warm water until softened. Rinse, removing any foreign matter. Chop dulse and measure out 2 tablespoons. Add to chickpeas along with onion, parsley, lemon juice, tamari or soy sauce and black pepper. Stir in tofu and cornmeal.
Form into 8 cutlets. Skillet-fry in vegetable oil over medium heat for 5 to 10 minutes on each side until nicely browned.
Serve with Tartar Sauce.