“A pirate would do well to smile. Wouldn’t want to sour his reputation.”
This sandwich is best when it’s freshly cooked — leftovers become dry and less flavorful. Make a full batch of the chickpea batter, but only fry as much as you can eat in one sitting and store the rest of the batter in the fridge. It will keep for about a week, or you can shape it into balls and freeze for several months.
For the sauce:
- 7 oz. plain lowfat Greek yogurt
- 1 lb. Persian cucumbers, washed and chopped
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 4 garlic cloves, minced or pressed
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
For the chickpea batter:
- ½ pound dry chickpeas (garbanzo beans)
- ½ yellow onion, chopped (about 1 cup)
- ¼ cup chopped fresh curly parsley
- 4 garlic cloves
- 1 tablespoon flour
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- 1 17-oz. bottle grapeseed oil
For the sandwich:
- Mediterranean flatbread
- Chopped tomatoes
- Fresh romaine lettuce
- Thinly sliced white onion
Start about 8 hours before you want to serve the sandwiches. First, place the dried garbanzo beans in a large bowl and cover with 4 cups of cold water. Next, mix together the ingredients for the sauce and refrigerate.
About 2 hours before you want to serve the sandwiches, drain and rinse the chickpeas and pour them into a food processor or blender along with the chopped onion, parsley, garlic, flour, salt, cumin, ground coriander, turmeric, cayenne pepper, and smoked paprika. Blend until mixture is combined, but still chunky. Transfer to a bowl, cover, and refrigerate for 1–2 hours.
When you’re ready to start cooking, pour the bottle of oil into a large skillet. Heat the oil over medium heat. Meanwhile, start shaping the chickpea mixture into round balls or patties, about 2 tablespoons of mixture per ball.
Drop a test ball into the center of the skillet. It should take about 3 minutes per side to brown. If it’s browning too fast, reduce heat before adding the rest of the balls. Once they’re fried on both sides, remove from oil and drain on paper towels. Serve immediately with warm flatbread, yogurt sauce, tomatoes, lettuce, and raw onion.
Makes about 21 balls. When the oil has cooled, you can transfer it to a tightly-sealed container and refrigerate it up for up to a month to reuse in another recipe, such as Queen Brahne’s Fried Chicken and Biscuits.