California chickpea po'boy
Chef
Robert Combs and Phil Goguen
Hospital
Waldo County Hospital
Cook time
45 minutes
Yield
24 sandwiches
Recipe type
Plant Forward
Image
ingredients
Ingredients
24 6-inch sub rolls
24 tablespoons Smart Balance, spread on bread and toasted
4 Euro cucumbers, finely sliced
2 carrots, finely sliced
1 red onion, finely sliced
1/2 cup apple cider vinegar
1 cup chopped parsley
2 tablespoons salt
4 cups mayo
2 tablespoons roasted garlic
1 tablespoon smoked paprika
4 tablespoons lemon juice
64 ounces chickpeas, drained and rinsed
2 cups chopped scallions
1 cup finely minced basil
1 cup finely minced cilantro
3 cups flour
4 large eggs
2 tablespoons kosher salt
24 tablespoons Smart Balance, spread on bread and toasted
4 Euro cucumbers, finely sliced
2 carrots, finely sliced
1 red onion, finely sliced
1/2 cup apple cider vinegar
1 cup chopped parsley
2 tablespoons salt
4 cups mayo
2 tablespoons roasted garlic
1 tablespoon smoked paprika
4 tablespoons lemon juice
64 ounces chickpeas, drained and rinsed
2 cups chopped scallions
1 cup finely minced basil
1 cup finely minced cilantro
3 cups flour
4 large eggs
2 tablespoons kosher salt
preparation
Instructions
1. In a food processor, blend all ingredients and slowly pulse in flour until chickpeas form and hold shape. Don’t overmix or fritters will be dense.
2. Scoop into 1-ounce balls and slightly flatten.
3. In a large pan, coat the bottom with canola oil and sear each fritter until golden brown on each side. Finish in the oven until the temperature reaches 165°F.
4. Start with 1 toasted sub roll and spread 1 tablespoon of aioli on each side. Add 1 leaf of green leaf lettuce. Place 2 slices of tomato. Top with 1 1/2 ounces of cucumber slaw. Add 3 chickpea fritters.
2. Scoop into 1-ounce balls and slightly flatten.
3. In a large pan, coat the bottom with canola oil and sear each fritter until golden brown on each side. Finish in the oven until the temperature reaches 165°F.
4. Start with 1 toasted sub roll and spread 1 tablespoon of aioli on each side. Add 1 leaf of green leaf lettuce. Place 2 slices of tomato. Top with 1 1/2 ounces of cucumber slaw. Add 3 chickpea fritters.
Notes
This recipe could easily be made vegan by substituting vegan mayo.
