Nashville Hot Chickpea Sandwich

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Course: Dinner

Servings: 10 (click to scale)

Ingredients

Chickpea Patty

4 cups canned chickpeas drain and reserve liquid. Then rinse beans.
1/2 cup red onions chopped
1/2 cup carrots chopped
1/4 cup chickpea brine
1 Tbsp cayenne pepper
1 Tbsp smoked paprika
1 Tbsp granulated garlic
1 cup garbanzo bean flour

Dry Batter

2 Tbsp cayenne pepper
2 Tbsp smoked paprika
2 Tbsp granulated garlic
2 Tbsp dried oregano
2 Tbsp granulated onion
3 Tbsp kosher salt
3 cups garbanzo bean flour

Wet Batter

2 cups garbanzo bean flour
2 cups water

Frying

1 cup canola oil for frying

Nashville Hot Butter

1 pound vegan butter
3 Tbsp cayenne pepper
2 Tbsp light brown sugar
1 tsp smoked paprika
1 tsp granulated garlic
1 tsp ground black pepper
2 tsp kosher salt

Coleslaw

1 pound green cabbage chopped
3/4 cup carrots julienne sliced
3/4 cup red cabbage julienne sliced
1/2 cup red onions sliced
1 cup vegan mayo
1/2 cup apple cider vinegar
2 tsp celery seed
2 tsp kosher salt
1 tsp ground black pepper

Onion Rings

2 cup garbanzo bean flour
3 Tbsp corn starch
1-1/2 tsp kosher salt
1-1/2 tsp baking powder
1 tsp cayenne pepper
1 cup light beer
1/2 cup water
2 each yellow onion
2 cup garbanzo bean flour

Sandwich Build

10 each brioche bun
32 ounce dill pickle slices

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Instructions

To make chickpea patty: in a food processor, combine onion and carrot and pulse a few times. Add in chickpeas, flour and seasonings and process until the chickpeas have lost their shape. Using your hands, shape the mixture into equal burger size patties based on desired yield. Refrigerate the patties for an hour at 41 degrees or below.
Make batters: Combine to make dry mix. Store any leftover dry mix in airtight container and use within 7 days.
Combine to make wet mix. Store any leftover wet mix in refrigerator at or below 41 degrees. Use within 2 days.
Fry patties: Working in batches, dip the patties first in the dry mix then into the wet mix and then back into the dry. Heat fryer or pot of oil to 375℉ and fry the patties until golden brown around five minutes.
Nashville Hot Butter: Melt vegan butter over low heat. Add seasonings and stir. Brush the fried patties with the Nashville Hot Butter. Keep warm.
Make coleslaw: Combine cabbage, red cabbage, carrots and onions in a bowl. Mix vinegar, sugar, celery seed, salt and pepper: pour over the vegetables and toss. Refrigerate at 41 degrees or below and toss with mayo just before service.
Onion rings: Combine all dry ingredients in a medium bowl and stir. Mix together the beer and water and slowly add it to the dry ingredients stirring constantly Carefully peel and slice the onions in ½ inch slices. Separate the rings and toss them in the flour. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Working in batches, dip onion rings in batter until evenly coated; arrange in a single layer on a plate. Fry battered onion rings in hot oil in batches, until golden brown and crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain
Assemble and serve: one sandwich: 1 bun, 1 chickpea patty, 1 ounce of hot butter. Top with evenly with coleslaw and pickles. Serve Hot.

Nutrition