Spicy Chickpea Sandwiches
Spicy Chickpea Sandwiches might be just the main course you are searching for. This recipe serves 6. One serving contains 983 calories, 22g of protein, and 59g of fat. It is a good option if you're following a dairy free and vegetarian diet. Head to the store and pick up rice vinegar, pepper, olive oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.
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.
Mix all ingredients together in a small bowl. Chill, covered.
Whisk together vinegar, oil, salt, and pepper in a medium bowl, then gently stir in carrots and radishes.
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.
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.
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.