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.
Sunset MARCH 2009
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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