Monday, March 30, 2009

Recipe: Spicy Chickpea Sandwiches

Food cart vendors are popular in our city, Portland, Oregon. Recently, I discovered there's a cart located in the Sellwood neighborhood, called Garden State, that serves these sandwiches. Going to have to pay them a visit soon and then try making these at home!

You Will Need
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.


Creative Minds said...


Beholden-To-Nature (Kenna) said...

Had a "small world" moment today running into your comment on Delilah's blog. :) Thought I'd come check in and say hey. After this post, I think I'm going to have to stop for lunch, though I don't think it will be quite as delicious as this sounds!!

Distressing Delilah a.k.a. jenn said...

Hi there! Thanks for visiting my blog and for your kind words! I would love to use one of your photos..(for fun only!) I am on facebook already. Your work is beautiful btw!

kim* said...

oh man i want to eat that!

Pfeiffer Photos said...

creative: My sentiments exactly!

Pfeiffer Photos said...

beholden: Hey--hi, thanks for stopping in; hope your lunch was good. :)

Pfeiffer Photos said...

delilah/jen: Oh, fun--please let me see it when you've fixed it up Delilah style! Thanks back for coming by my blog...nice to meet you.

Pfeiffer Photos said...

kim*: Make 'em and let me know what you think!

Post a Comment

Our friends said: