Chickpea patty sandwich with radicchio coleslaw and ranch dressing

Ingredients:

• 2 and 1/3 cups chickpea flour
• 2 tbsp chopped fresh parsley leaves
• Rapeseed oil (canola) for frying
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 3 tablespoons thinly sliced ​​fresh chives
• 1.5 tsp onion powder
• 0.5 tsp garlic powder
• 1 clove of garlic, grated
• Zest and juice of 1 lemon
• 1 package (400 g) of mixed coleslaw vegetables
• 1 small head radicchio, finely shredded, core removed
• 2 tsp light brown sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon dry mustard
• 1 teaspoon smoked paprika
• 1 cup panko breadcrumbs
• 2 large eggs, beaten
• 6 potato sandwich buns
• 6 slices spicy provolone

Preparation:

1. In a medium saucepan, combine 2 cups chickpea flour, 2.5 cups warm water, and 1 teaspoon salt. Heat over medium heat until a thick paste forms, stirring with a rubber spatula as it thickens and pulling away from the sides of the pan, 3-4 minutes. Turn off the heat, stir in the parsley, and let cool for 5 minutes.
2. Grease a 1/3 cup measuring cup with oil and scoop out the dough. Grease your hands to prevent the dough from sticking, and form a patty the size of your sandwich bun, about 10 cm. Repeat the process for 5 more patties. Place them on a small baking sheet or plate and refrigerate for 1 hour.
3. Meanwhile, in a medium bowl, combine the mayonnaise, sour cream, 1/4 cup water, green onions, 1/2 teaspoon onion powder, garlic powder, zest, garlic, and lemon juice. Season with salt and pepper to taste. Add three-quarters of the dressing to the large bowl with the coleslaw and radicchio mixture and toss to combine.
4. In a small metal bowl, combine the brown sugar, cayenne pepper, dry mustard, smoked paprika, and the remaining 1 teaspoon onion powder. Set aside.
5. Prepare a breading area by placing the remaining 1/3 cup chickpea flour, bread crumbs, and eggs in 3 separate shallow bowls.
6. Place a wire rack on a rimmed baking sheet. Heat about 10 cm of oil in a large Dutch oven or saucepan until a deep-fry thermometer reaches 175°C (350°F). Dredge 2-3 chickpea patties in chickpea flour, then dip them in eggs and coat with breadcrumbsLower the patties into the oil and fry, turning once, until golden brown, about 3 minutes. Place the patties on the prepared grill and season with salt. Repeat with the remaining patties.
7. Using a metal ladle, pour 1/4 cup of hot oil into the bowl with the spices and gently stir to toast the spices (smell that?). Brush both sides of the patties with the herb oil. Top each patty with a slice of cheese.
8. Spread the remaining dressing on the top and bottom halves of each bun. Place a cheese patty on each bottom bun, then top with coleslaw and the top bun. Serve.