• In a large bowl, mash together chickpeas and olive oil, until it’s mostly smooth (it’s ok to have some larger pieces of chickpeas).
• Add in the nutritional yeast flakes and bread crumbs.
• Add in the broth a tablespoon at a time. You want to have a cohesive mixture but not have it be too watery. It should be a nice thick and smooth mixture that you could work with to form the patties.
• Add in the rest of the ingredients and stir together. You could check the flavor and add a little more herbs or paprika if you like the flavor. Spice it up with a dash of chili if you like spicy.
• Form into the patties and place on a plate. Cover and refrigerate for an hour or more.
• When ready to make, heat a large skillet over medium heat.
• Add a thin layer of olive oil to skillet, cooking cutlets fry for 2 to 3 minutes on each side until lightly golden and crispy.
• Add more oil if needed when you flip them.
• The patties are done when they have a nice golden brown color are firm to the touch.

AIR FRYER METHOD

• Preheat air fryer to 375°
• Place patties in a singer layer on the greased air-fryer basket, spray with cooking spray or an oil spray (I like to use an olive oil cooking spray). Cook for 8-9 minutes on one side.
• Gently flip to the other side, spray with oil spray (if needed), and cook for 5-6 minutes more (the patties will be a nice golden color and crisp).