We thought we'd make fried chickpeas for this post, the first one on the new, redesigned TCV. This fake-out vegetarian "chicken" chickpea sandwich may be even better than the original.
Chickpea-Filet Sandwiches (Vegan)
1/2 cup organic white all-purpose flour
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 can low-sodium chickpeas (drained, but liquid reserved)
1/2 cup olive oil
4 toasted hamburger buns
Pickles and grainy mustard (to garnish)
You will need 3 bowls for this! In a medium bowl, mix the flour, salt, pepper, paprika, and garlic powder until incorporated. In a separate, medium bowl, toss one tablespoon of the flour mixture with the drained chickpeas and toss to coat. In yet another bowl, whisk the liquid you reserved from the can of chickpeas until frothy (like beaten egg whites). Add the chickpeas to the liquid. Using your hands or a slotted spoon, fish the chickpeas out and add them to the bowl containing the flour mixture. Toss to coat. The result should be that the chickpeas are suspended in a paste-like dough.
In a 10-inch frying pan over medium-high heat, allow the vegetable oil to heat through. Spoon 1/4 of the mixture into the oil. Repeat until all of the mixture has been used. Allow each spoonful to cook for 4 minutes or until browned. Turn each spoonful and then gently flatten each one with the back of a spatula. Allow to cook for another 4 minutes or until brown and crispy. Drain on paper towels.
Serve on toasted buns with sweet breasd-and-butter pickles and grainy mustard. (Makes four servings.)