Oh. Em. Gee. These little chickpea “fritters” are so awesome! And they are only chickpea flour and veggie broth! It’s a little freaky! They are simple to make, and come together very quickly. My 4 year old liked them dipped in ketchup! Husband kept saying how good they were. Freaky, and awesome! PS: you don’t need the blue cheese in this sandwich to make it good, it’s great without it!
Fried Chickpea Sandwich with Blue Cheese and Tomato
(The Southern Vegetarian, Justin Fox Burks and Amy Lawrence)
makes 6 sandwiches
2 cups vegetable broth, chilled
2 cups chickpea flour
1/2 cup water
1 tablespoon olive oil
2 cups canola oil (for frying)
sea salt and cracked black pepper, to taste
1/4 cup olive oil mayonnaise
6 sesame buns
2 cups fresh baby spinach
6 tomato slices
1/4 cup sliced shallot
4 ounces blue cheese (crumbled)
In a medium saucepan, add chickpea flour to cold broth and whisk. Gradually bring the mixture up to a boil as you whisk. Once the mixture becomes thick, add the water and whisk some more. Allow mixture to cook on low for 15 minutes. In an olive-oil-coated 9×12 casserole pan, quickly spread the mixture evenly to the edges. Use a sheet of waxed paper to press the mixture into place.
Once the mixture has cooled completely, turn it out onto a cutting board. Cut into two-inch squares and then cut each square in half to form triangles. Bring canola oil up to medium-high heat in a sauce pan. Fry chickpea patties in batches if five for about five minutes a piece or until they pass golden brown and are more toasted brown in color. Sprinkle each with salt and pepper.
To serve (immediately!): toast buns, spread with a bit of olive oil, pile on 3-4 fritters, a handful of spinach, a slice of tomato, a few sliced shallots, and a little blue cheese.