Fried Chickpea Sandwich with Blue Cheese and Tomato

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!

rating: 9.4

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.

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