Recipe courtesy of Dave Mechlowicz for Food Network Kitchen

Hot Chickpea Sandwiches with Radicchio Ranch Slaw

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I am surrounded by so many Italian restaurants in my neighborhood in Brooklyn, New York, from places that have been here since 1904, to some that have just opened up. There is one sandwich that I've seen on a menu at both an old-school spot as well as a newly opened spot: a panelle sandwich. Panelle is a classic Sicilian chickpea fritter that is eaten on its own or put between two slices of bread and classically topped with ricotta cheese. This is my spin on it where I add spiced oil inspired by Nashville-style hot chicken and sharp provolone, then cool it down with a garlicky ranch radicchio slaw. With most sandwiches I would say melt that cheese all the way, but not for this one. Something about the taste of not-melted provolone really helps balance this sandwich. There are so many flavors and textures happening in your mouth at once that you won’t know what to do, besides take another bite, then another, then another.
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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 50 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Whisk together 2 cups of the chickpea flour, 2 1/2 cups warm water and 1 teaspoon salt in a medium saucepan over medium-high heat until it forms a thick paste, using a rubber spatula as it thickens to pull the mixture from the edges of the pot, 3 to 4 minutes. Turn off the heat, mix in the parsley and let cool for 5 minutes.
  2. Take a heaping scoop of the mixture using a greased 1/3 cup dry measuring cup. Rub a small amount of oil on your hands (this will help keep your hands from getting sticky) and form a patty that matches the size of your sandwich bun, about 4 inches. Repeat to make 6 patties total. Place on a small baking sheet or plate and refrigerate for 1 hour. 
  3. Meanwhile, whisk together the mayonnaise, sour cream, 1/4 cup water, chives, 1/2 teaspoon onion powder, garlic powder, garlic and lemon zest and juice in a medium bowl. Season with salt and pepper. Add three-quarters of the dressing to a large bowl with the slaw mix and radicchio and toss to combine.   
  4. Combine the brown sugar, cayenne, dry mustard, smoked paprika and the remaining 1 teaspoon of onion powder in a small metal bowl. Set aside. 
  5. Set up a standard breading station by placing the remaining 1/3 cup chickpea flour, panko and eggs in 3 separate shallow bowls. 
  6. Set a wire rack inside a rimmed baking sheet. Heat about 4 inches of oil in a large Dutch oven or pot until a deep-fry thermometer inserted in the oil reaches 350 degrees F. Working in batches, coat 2 to 3 patties in the chickpea flour, then the eggs, then the panko. Place the patties in the oil and cook, flipping halfway, until golden brown, about 3 minutes total. Remove the patties to the prepared rack and season with salt. Repeat with the remaining patties.  
  7. Use a metal ladle to transfer 1/4 cup of the hot oil to the bowl with the spices and gently stir together to toast the spices (can you smell the goodness?). Brush the oil onto both sides of the patties. Top each patty with a slice of cheese.
  8. Spread the remaining dressing on the top and bottom buns. Place a cheesy chickpea patty on each bottom bun, followed by the slaw and the top bun. Serve.