Name: Hot Chickpea Sandwiches with Radicchio Ranch Slaw
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 servings
Ingredients: 2 1/3 cups chickpea flour; Kosher salt and freshly ground black pepper; 2 tablespoons fresh flat-leaf parsley leaves, chopped; Canola oil, for greasing and frying; 1/2 cup mayonnaise; 1/2 cup sour cream; 3 tablespoons thinly chopped fresh chives; 1 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 clove garlic, grated; 1 lemon, zested and juiced; One 14-ounce bag slaw mix; 1 small head radicchio, cored and julienned; 2 teaspoons light brown sugar; 1 teaspoon cayenne pepper; 1 teaspoon dry mustard; 1 teaspoon smoked paprika; 1 cup panko; 2 large eggs, beaten; 6 sandwich-size potato buns, preferably Martin’s; 6 slices sharp provolone cheese

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.

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.

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.

Combine the brown sugar, cayenne, dry mustard, smoked paprika and the remaining 1 teaspoon of onion powder in a small metal bowl. Set aside.

Set up a standard breading station by placing the remaining 1/3 cup chickpea flour, panko and eggs in 3 separate shallow bowls.

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.

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.

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.

Hot Chickpea Sandwiches with Radicchio Ranch Slaw

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