These mini pockets supply a lively juxtaposition of flavors: baked chickpea patties are surrounded by sweet roasted carrots, thin slices of cucumber, and doused in an herbal avocado sauce, making for a lovely and hearty vegetarian sandwich.
I will admit, this recipe took some time to accomplish because of the soaking time involved, but was not hard to make—and were definite crowd pleasers. Using the dried chick peas really adds to the final product, you just have to remember to soak a day ahead, for great results.
The sandwiches are great at room temperature, and supply a hearty bite for guests they can just grab and go. Be liberal with the sauce, it really adds a freshness and needed moisture to the mix.
MAKES 22 SANDWICHES
DO AHEAD: SOAK THE CHICKPEAS
3 CUPS dried chickpeas
Pick through chickpeas to remove any debris. Rinse in a colander. Place in a large pot, topped with 4 inches of water. Cover. Soak overnight. OR bring the chickpeas to a boil for 5 min, then let them soak in the water for 1 hr.
COOK THE CHICKPEAS
soaked chickpeas, rinsed well
2 cloves garlic
1 tsp salt
Add all ingredients, except salt, to a large pot with 4 qts of water. Bring to a boil, then simmer for 1.5 – 2 hrs. Check occasionally to make sure there is enough water in the pot. When chickpeas are nice and soft (they smash easily with the back of a spoon), turn off the heat, stir in salt, and allow them to sit in the water and cool, and soak up the salt.
When cooled, drain, and mash with a potato masher or pulse in a food processor.
PREHEAT OVEN 425ºF… ROAST THE CARROTS
16 carrots, cut into 3-inch sticks (about 5 CUPS)
1/2 tsp salt
1/4 tsp pepper
Drizzle carrots in olive oil, s + p. Place carrot sticks on a parchment-lined baking sheet. Roast for about 17 min until they are soft and slightly browned on the edges.
REMOVE MOISTURE FROM THE ZUCCHINI
2 CUPS zucchini, grated
Spread zucchini on a large plate or shallow bowl, sprinkle with salt and let it sit for an hour. Drain the liquid that has oozed out, move to a strainer, and press out any more remaining liquid.
PREHEAT OVEN 400ºF…MAKE THE FALAFEL PATTIES
2 cloves garlic, minced
1 CUP parsley, minced
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
1 1/2 TB garbanzo fava flour
Get out the food processor. In batches, pulse chickpeas, zucchini, garlic, parsley. (Or you can mash with a potato masher and fork.) Transfer to a large bowl, add the spices and flour and mix well.
Take a heaping TB of the mixture, place into center of palm, roll, then press into 2-inch patties. You should have around 44. Place on 2 baking sheets lined with parchment. Bake for 45 min, till nicely browned.
MAKE THE AVOCAD0-TOMATILLO SAUCE
1 avocado, cut into chunks
4 tomatillos, cut into chunks
1 CUP parsley
1 CUP cilantro
2 cloves garlic, cut into chunks
1/2 cup water
1/2 cup olive oil
1/2 tsp salt
pinch of cayenne
Pulse all ingredients in a food processor until incorporated. Makes about 2 cups of sauce.
HEAT THE NAAN
22 Stonefire Mini Naan
The naan only needs a minute in the oven to come back to life. So just as many as you can fit onto baking sheets.
ASSEMBLE THE NAAN SANDWICHES
1 cucumber, sliced thinly
Slather on a TB or more sauce onto the inside of the naan. On one side of the bread line with roasted carrots, place 2 falafel on top, 3-4 cucumber slices on the other side. Close bread and pierce through the falafel with 2 toothpicks so it holds together.