Preparation Time15 minutes
Serving Size4 People
In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, cover, and cook until softened, 6 minutes.
Stir in 1 teaspoon of the curry powder, salt, and cayenne and remove from the heat. Set aside.
In a food processor, combine the wheat gluten flour, breadcrumbs, chickpeas, parsley, and the cooked onion. Process to combine, leaving some texture. Form the chickpea mixture into 4 equal patties and set aside.
In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the patties, cover, and cook 6 minutes per side or until golden brown on both sides. In a small bowl, combine the remaining 1⁄2 teaspoon of curry powder with the mayonnaise, stirring to blend.
Spread the curried mayonnaise on the bread. Top with the patties with tomato slices and lettuce.