Chickpea Sandwich
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
63
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1
Salt1 tsp
Ground Cumin1 tsp
Cayenne1 tbsp
Dijon Mustard5 cloves
Garlic1.5 tbsps
Extra-Virgin Olive Oil1.5 tbsps
Rice Wine VinegarDirections:
1
For the patties: Lightly oil 1 quarter-size sheet pan and keep in a warm place
2
In a heavy-bottomed pot over high heat, mix the chickpea flour, salt, cumin, black pepper and cayenne
3
Gradually add 2 1/2 cups water while stirring with a flat-bottomed wooden spatula
4
Avoid lots of lumps of flour, but a few are ok
5
While stirring almost constantly, gradually lower the heat as the mixture thickens
6
Add the parsley when most of the water has been absorbed
7
Once it is thickened and the mixture pulls away from the sides and bottom of the pot when you stir it, it is done
8
It should take 10 to 15 minutes
9
Transfer the patty mixture to the sheet pan and spread it evenly, covering the entire pan
10
(Optional: Also oil the bottom of another pan and place it on top of the patty mixture
11
Press firmly to create a smooth, even surface, then remove
12
) Cool completely
13
For the squash: Preheat the oven to 350 degrees F
14
Cut the squash in half lengthwise and remove the seeds
15
Cut crosswise into 1/4-inch slices (when delicata first come into season you can eat the skin)
16
Toss with a little olive oil and a pinch of black pepper, place on a sheet pan and bake until easily pierced with a knife, 10 to 15 minutes
17
Keep these warm
18
For the aioli: Add the mustard, garlic, egg yolks, lemon zest and lemon juice to a food processor and puree
19
With the unit running, slowly drizzle in the olive oil until all is used
20
It should form a thick emulsion, like mayonnaise
21
Cool completely
22
For the slaw: Toss the carrots and radishes with the oil and vinegar
23
Season with salt and pepper
24
Keep at room temperature
25
Now for the sandwiches! Fill a deep-fat fryer with vegetable oil (alternatively use rice bran oil) and set to 350 degrees F
26
(If preferable, bake or grill the patties as you would polenta
27
) Slice the rolls in half to open them, lightly brush with olive oil and toast them either on a grill or in the broiler of an oven
28
Take the sheet pan of chickpea and cut into 12 pieces
29
For each sandwich, drop 2 of the patties into the fryer until they are crispy and begin to brown, about 4 minutes
30
Spread aioli on each side of the roll, then place salad greens on each side
31
Cover 1 side with the carrot radish slaw, then place 3 to 4 slices of roasted squash on top
32
Remove the patties from the fryer, drain on paper towels and lightly salt them
33
Place them over the squash and close the sandwich up! This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
34
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
35
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness
36
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell
37
For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method