Sorry but this was gross. I used gram flour which is the Indian version of chickpea flour and what I use for pakoras and have used in other breading applications, maybe that was the issue? The patties had a weird bitter aftertaste that did not work. Not wanting to waste too much food we ended up eating this sans patties - the mayo and carrots were fine but the sandwich was slim without the patties. I ended up frying up some eggs to put on the sandwiches (just so there was something else) and pulling out a bag of frozen mixed veggies just to bulk out our meal. I liked the idea though, I may try subbing in some cooled, cut and broiled polenta for the chickpea patties if I tried this again.
Spicy Chickpea Sandwiches
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.
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- Calories: 655
- Calories from fat: 65%
- Protein: 14g
- Fat: 47g
- Saturated fat: 5.5g
- Carbohydrate: 62g
- Fiber: 6.9g
- Sodium: 1035mg
- Cholesterol: 22mg
- 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)
- 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.
- *Find in the baking aisle of well-stocked grocery stores and at health food stores.
- Make ahead: Wrap and chill uncooked chickpea mixture and mayo up to 1 day.
- Note: Nutritional analysis is per sandwich.
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