Chickpea cutlets.

It's funny the things that can save your life sometimes.  Long bracing walks.  Workbooks that arrive at the right moment.  Deep breaths.  And these cutlets, nurturing me from the inside out.

Chickpea cutlets
(the recipe is everywhere, but appears to have been posted to Chow.com by the authors themselves)

1 cup cooked chickpeas (I used a 400g can, drained)
2 tablespoons olive oil
1/2 cup wheat gluten (I used Lotus 'gluten flour' from Allergy Block)
1/2 cup breadcrumbs
1/4 cup vege stock or water
2 tablespoons soy sauce
2 cloves garlic, minced (I actually used the dry powdered stuff)
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
extra oil for frying or greasing

Mash the chickpeas and oil together in a bowl until smooth. Add the remaining ingredients and combine to form a dough. Knead the dough for about 3 minutes, until gluten strings form. Divide the dough into four pieces and form them into patties, no more than 1.5 cm thick.

Now you can bake or fry them. I did a combination of both: frying in a little oil until golden on both sides, then baking for a further 15 minutes to cook through.