- To make the tartar sauce : Combine the tartar sauce ingredients in a food processor or blender and process until smooth.
- To make the slaw : Combine the shredded cabbage and carrots in a large bowl and add ½ cup of the tartar sauce. Mix until fully combined and chill for at least 1 hour. Transfer the remaining tartar sauce to a small bowl and refrigerate until needed.
- To make the chickpea fillets : Heat a large frying pan, preferably cast iron, over medium heat. Add the chickpeas and cook for a couple of minutes. Add the liquid aminos and cook for 5 to 7 minutes, stirring occasionally, until the liquid has been absorbed
- Remove from the heat. Use a fork or pastry cutter to gently mash the chickpeas. You only have to mash them a bit; you still want them a little chunky.
- Place the artichoke hearts in a food processor and pulse 5 to 7 times, until the artichokes are broken down into little pieces but not mushy.
- Combine the chickpeas, artichokes, rice, and chickpea flour in a large bowl. Use your hands to mash the mixture until it’s fully combined and will hold together when you squeeze it.
- If it doesn’t hold together, add more chickpea flour by the tablespoon until it holds. Add the Old Bay, kelp granules to taste, the dill, salt, and pepper and mix until combined.
- Line a baking sheet with parchment paper or a silicone baking mat. Line a plate with paper towels to drain the cooked fillets.
- Pour the bread crumbs into a shallow bowl. Divide the chickpea mixture into six equal portions. One at a time, shape each into the fillet shape of your choice (round, square, rectangle), place in the bread crumbs, and gently flip until all sides are covere
- Gently shake off the excess crumbs and place on the prepared baking sheet.
- Heat a large frying pan over medium heat. Add oil until the bottom of the pan is thinly coated. Once the oil begins to shimmer, add 2 or 3 fillets. Cook for 2 to 3 minutes on each side, until both sides are golden.
- Transfer the fillets to the paper-towel-lined plate to drain the excess oil. Cover with a clean kitchen cloth to keep warm while you repeat with the remaining filets (adding more oil to the pan if necessary).
- To assemble each sandwich : Spread cheese on the bottom half of a roll and spread tartar sauce on the top half. Place a fillet on top of the cheese sauce, then add some avocado slices, a pile of slaw, and cover with the top half of the roll.
- Serve immediately. If you plan to eat the sandwich later, store it in an airtight container and refrigerate for up 5 hours. Leftover fillets will keep in an airtight container in the fridge for 3 to 4 days.
Fillet o’ Chickpea Sandwich with Tartar Sauce Slaw
By Ridhvika Chitalia
Feb, 24th
619
Servings
6 persons
Cook Time
1 hr and 30 minutes
Ingredients
24
- 26
Ingredients
- For tartar sauce
- ½ cup raw cashews, soaked in warm water for 1 hour
- ¼ cup reserved soaking water
- ¼ cup vegan mayonnaise
- ¼ cup lemon juice
- 1 tablespoon caper brine
- 1 teaspoon dried dill
- For slaw
- 3 cups shredded cabbage
- 1 cup grated carrot
- For chickpea fillets
- 1½ cups cooked chickpeas
- 1 tablespoon liquid aminos
- One 14- to 15-ounce can artichoke hearts, rinsed a
- 1 cup cooked brown rice
- ¼ cup + 1 tablespoon chickpea flour, plus more if
- 1 tablespoon Old Bay Seasoning
- ½ to 1 teaspoon kelp granules
- ½ teaspoon dried dill
- Salt and black pepper to taste
- 1½ cups vegan bread crumbs
- Vegetable oil for pan-frying
- For sandwiches
- Basic Cashew Cheese Sauce
- 6 vegan sandwich rolls or burger buns
- Sliced avocado
