Take a large jar, add the measured chickpea flour, salt, herbs, soy sauce (or tomato paste), and water. Close the jar and shake well, then place it in the refrigerator. You can let it rest in the fridge for up to 3 days, but I recommend cooking it the next day.

The next day, take it out of the fridge, shake it again, then use a spoon to remove any foam on top. Pour the mixture into a skillet.

When the liquid is almost boiling, use a whisk to stir vigorously for 10–15 minutes, until it thickens to a dense, polenta-like consistency. Form cutlets by placing about 2 tablespoons of the mixture for each one onto a sheet of parchment paper. Let them cool completely.

Once cooled, take each cutlet and dip it first in milk, then coat with breadcrumbs. Heat a large nonstick skillet with a couple of turns of sunflower oil. When the oil starts to sizzle, add a whole garlic clove and, a few at a time, the cutlets.

Cook on both sides for about 3 minutes or until well browned. Place them on a plate lined with paper towels to absorb any excess oil.

If the sauce is too thick, add a bit more milk and blend again. Once the sauce is ready, transfer it to a small bowl and use it as you like—even as a pasta sauce. I served it with these chickpea cutlets.