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Spicy Chickpea Sandwiches

Photo: John Clark
Total time 1 hr
Yield Serves 6
Time: 1 hour. In the streets of Palermo, Sicily, you'll find panelle, fried chickpea-flour patties served on a roll. Kevin Sandri of Garden State adds a carrot slaw, salad greens, roasted squash, and spicy aioli for an exceptionally tasty vegetarian sandwich. Here's our simplified version, broiled and minus the squash.


  • 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)

Nutrition Information

  • calories 655
  • caloriesfromfat 65 %
  • protein 14 g
  • fat 47 g
  • satfat 5.5 g
  • carbohydrate 62 g
  • fiber 6.9 g
  • sodium 1035 mg
  • cholesterol 22 mg

How to Make It

  1. 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.

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

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

  4. 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.

  5. 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.

  6. 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.

  7. *Find in the baking aisle of well-stocked grocery stores and at health food stores.

  8. Make ahead: Wrap and chill uncooked chickpea mixture and mayo up to 1 day.

  9. Note: Nutritional analysis is per sandwich.

Garden State, Portland, Oregon