Spicy Chickpea Sandwiches

The look on my husband’s face was priceless as he quizzically stated, “We’re having chickpea sandwiches for dinner? Well, I do like hummus.” I must admit that I too was a little hesitant but seeing Whole Food’s soft ciabatta rolls convinced me to delve into the unknown world of chickpea flour.

When I made the chickpea patties, I noticed they have a polenta-type consistency. When it reaches this consistency, you can remove it from the stove (see instructions below).

By themselves, the chickpea patties are good, but they are elevated to a heavenly foodie level when you combine it with the tangy rice-vinegar carrot radish slaw, lemon garlic mayonnaise, mixed greens with arugula and the soft ciabatta roll. An entire new dimension of vegetarian heaven is created with this recipe.

Spicy Chickpea Sandwiches

By Sunset Magazine

Chickpea patties

1 1/2 cups chickpea (garbanzo) flour*

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon cayenne

1/4 cup chopped flat-leaf parsley

Spicy lemon mayo

1 cup mayonnaise

2 teaspoons minced garlic

1/8 teaspoon cayenne

Finely shredded zest and juice of 1/2 lemon

Carrot slaw

1 tablespoon rice vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups shredded carrots (2/3 lb.)

1 cup shredded radishes

Cooking and assembly

6 ciabatta or pane francese rolls (3 oz. each)

2 tablespoons extra-virgin olive oil, divided

About 1/4 tsp. kosher salt

4 ounces salad mix (5 cups lightly packed)

Make chickpea patties: In a 3- to 4-qt. pan, mix chickpea flour and dry seasonings. Gradually whisk in 2 1/2 cups water until smooth. Cook over medium heat, whisking often, until mixture begins to thicken, 3 to 5 minutes. Switch to a spoon and stir until mixture pulls away from pan bottom and mounds in center of pan, 4 to 6 minutes. Stir in parsley. Using an oiled spoon or fingers, evenly spread mixture in an oiled 9- by 13-in. pan. Let cool.

Make mayo: Mix all ingredients together in a small bowl. Chill, covered.

Make slaw: Whisk together vinegar, oil, salt, and pepper in a medium bowl, then gently stir in carrots and radishes.

Now for the sandwiches! Preheat broiler and set a rack 4 in. from heat. Split rolls, leaving one side attached, and open up. Place rolls cut side up in a large rimmed baking pan; lightly brush tops with 1 tbsp. olive oil. Broil until golden, about 1 minute. Tip onto counter and drape with foil.

Oil the baking pan. Brush chickpea mixture with 1 tbsp. olive oil; sprinkle with salt. Cut into 12 rectangles and set slightly apart in oiled pan. Broil until golden, 4 to 6 minutes. Turn patties over and broil until golden on second side, about 2 minutes.

To assemble, generously spread mayo on cut sides of rolls. Place some salad greens on one side of each roll and top with some carrot slaw, then 2 chickpea patties.


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