FRIED CHICKPEA SANDWICH WITH BLUE CHEESE AND TOMATO

In Sicily, they call these simple little chickpea fritters panelle, and they’re typically served as street food on a bun with a scoop of ricotta. In this down-South version, the chickpea fritters stand in for fried chicken.

A little magic happens when these things begin to cook. The outside layer of the fritter becomes craggy and crispy, the next layer is slightly chewy, and the center is creamy. They are so good that they’re worth a few extra calories.

2 cups chickpea flour

2 cups vegetable broth, chilled

½ cup water

1 tablespoon olive oil

2 cups canola oil (for frying)

Sea salt flakes and cracked black pepper (to taste)

6 soft sesame buns

¼ cup olive oil mayonnaise

2 cups fresh baby spinach (to garnish)

6 tomato slices (to garnish)

¼ cup thinly sliced shallot (to garnish)

4 ounces crumbled blue cheese (to garnish)

In a medium saucepan add the chickpea flour to the cold broth and whisk. Gradually bring the mixture up to a low boil as you whisk. Once the mixture thickens, add the water and whisk some more. Cover and allow the mixture to cook on low for 5 minutes while stirring occasionally so that the bottom of the pan doesn’t scorch.

In an olive oil–coated 12 × 9-inch casserole dish, quickly spread the flour mixture evenly to the edges. Use a sheet of waxed paper to press the mixture into place. Set aside on the counter to cool.

Once the mixture has cooled completely, turn it out onto a cutting board. Cut it into 2-inch squares and then cut each square in half to form triangles. Heat the canola oil to 350 degrees F. Fry the chickpea patties in batches of five for 4 minutes or until their color passes golden brown to turn more of a toasted brown. Sprinkle each with salt and pepper to taste.

To serve, toast the buns, spread with a teaspoon of mayonnaise, pile on three or four fritters, a handful of spinach, a slice of tomato, a few sliced shallots, and a sprinkle of blue cheese.

Makes 6 sandwiches.