Chickpea Patty Sandwich w/ Tomato Garlic Chutney
Garlicky tomato chili chutney, aromatic, soft patties, crisp veggies and herbaceous crunchy onions contained within warm crisp ciabatta.
Chickpea Patty Sandwich w/ Tomato Garlic Chutney
Makes 6
I can’t quite remember where the idea for this sandwich came from though, I can remember thinking about the patties and chutney around the same time. Whatever the origins, this was one of my greatest sandwiches yet. The flavors are bold but harmonious while you also have every texture imaginable between bread. There are a few components to bring this sandwich together but they are all easy to manage.
The tomatoey garlic chutney is bold and packed with umami. Use any leftovers to enhance pretty much anything because it’s amazing! The chickpea patties are aromatic and soft but not stodgy while the onions add a tangy herbaceous crunch.
Ingredients
Chickpeas
*100g (heaped 0.50c) chickpeas, soaked overnight
800ml (4 c) water
4g (1 t) kosher salt
1 bay leaf
Patties
324g (a little less than 0.75 lb) potato, skin scrubbed well
98g (0.75 c) all purpose flour
7g (1.75 t) ground cumin
5g (1.25 t) kosher salt
4g (1 t) whole fennel seeds, toasted and crushed
3g (0.75 t) ground black pepper
1g (0.50 t) ground turmeric
1g (0.25 t) MSG
1 large egg
**195ml (0.75 c + 1 T) beer
50g (2 large) scallions, greens and whites sliced thinly
3 garlic cloves, minced
1 cheongyang or serrano chili, minced
Tomato Garlic Chutney
180g (1 medium) tomato, pureed
45g (8 large) garlic cloves, grated
60ml (0.25 c) vegetable oil
15ml (1 T) soy sauce
5ml (1 t) rice vinegar
42g (3.5 T) gochugaru
5g (1 t) ginger, grated
4g (1 t) kosher salt
2g (0.50 t) granulated sugar
1g (0.25 t) MSG
Pickled Onion
250g (1 medium) onion, sliced thinly with the grain
20ml (4 t) lemon juice
***3g (1 t) nigella seeds
2g (0.50 t) kosher salt
0.50 t dried oregano
Cilantro Yogurt
160g (0.50 c) plain Greek yogurt
60g (3 T) mayo
25g (0.25 c) cilantro, minced finely
3g (0.75 t) ground black pepper
2g (0.50 t) kosher salt
Finishing
6 ciabatta or other crisp outside, tender inside breads
Cucumbers, cut into 9 cm (3.5 in) lengths and 0.25 in planks
Lettuce
Method
1. In a medium pot, bring the chickpeas and water to a boil.
If using canned chickpeas start at Step 2.
Skim the impurities and add the salt and bay.
Reduce heat, cover and cook for 45 – 60 minutes or until tender.
Tender chickpeas will have soft skins and creamy interiors.
If the chickpeas are not tender, continue to cook testing every 10 minutes until tender.
Continue to Step 2 while the chickpeas cook.
Drain and cool to room temperature.
2. In a small pot, cover the potatoes with cold water.
Cover and bring to a boil.
Reduce to a simmer and cook 15 minutes or until the potatoes are tender.
The potatoes are ready when a thin knife inserted into the middle slips in and out with little resistance.
Continue to Step 3 while the potato cooks.
Remove to a plate and cool to room temperature.
3. Put the chutney ingredients in a small pot over high heat.
Stir constantly until the ingredients begin to sizzle.
Reduce to medium and cook covered for 10 minutes stirring occasionally.
Stir carefully as the oil will cause the mixture to sputter.
Uncover and cook 5 – 7 minutes longer or until the mixture is thick and holds a line when a spoon is drawn through it.
Remove to a bowl and set aside.
Finish Step 2 by checking on the potatoes.
4. In a medium bowl, toss the onion ingredients together and refrigerate until needed.
5. In a separate medium bowl, stir together the yogurt ingredients.
Taste and adjust as desired
Refrigerate until needed.
6. Finish Step 1 by checking on the chickpeas.
Continue to Step 7 when the chickpeas are cool.
7. In a large mixing bowl, begin the patties by whisking together the flour and dry ingredients.
Add the egg and beer and whisk until smooth.
Switching to a spatula, stir in the scallion, garlic and chili.
On the large holes of a box grater, grate the potato into the mixture.
You can peel the potato if desired but it is not necessary.
Crush the chickpeas with your hand so they remain chunky but broken down some.
Add the chickpeas to the mixture and fold everything together until well combined.
8. Place paper towel on a large plate and set aside.
9. Heat a large skillet on medium-high for 3 minutes.
Add 22ml (1.5 T) vegetable oil and heat for 45 seconds.
Reduce to medium heat.
Working in batches, scoop 2 oz (0.25 c) portions of the batter into the pan and spread to 9cm (3 in).
Cook for 3.5 minutes on each side or until golden brown.
Remove to the prepared plate.
Repeat until all the batter has been cooked adding more oil as necessary.
The batter will make 13 – 14 patties in total.
10. Lightly toast ciabatta.
Remove the onions and yogurt from the fridge.
Spread the bottom half of bread with tomato chutney.
Top with lettuce, cucumbers and pickled onions.
Place 2 chickpea patties overlapping slightly and spread with yogurt.
Add the top half of the ciabatta pressing gently.
Slice.
11. Serve.