Chickpea Parm Sandwich
Vegan version of the chicken parm sandwich
Equipment
Ingredients
- 2 15.5 oz cans of chickpeas drained with liquid saved
- 1/2 cup breadcrumbs
- 2.5 tbsp ground flaxseed
- 1 tsp dried parsley
- 1/4 tsp dried marjoram
- 1/2 tsp garlic powder
- 2 tsp onion powder
- 1/4 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 sandwich buns
- 5 slices vegan cheese provolone or parmesan is recommended
- 1/2 cup marinara
Instructions
- Preheat oven to 450 degrees.
- Mix 2.5 tbsp flaxseed with 6 tbsp water in a small bowl. Let it sit for 10 minutes (this makes flax eggs).
- Drain your chickpeas while reserving some of their liquid (if mixture is dry you can use this liquid to moisten it later).
- Add all ingredients except marinara, vegan cheese, and buns to your food processor. Process on low speed for about a minute, until mixture is somewhat smooth. It doesn't have to be completely smooth. If mixture feels too dry, you can add a tbsp at a time of reserved chickpea liquid.
- Line a baking pan with parchment paper (or grease it). Use your hands to make the chickpea patties, and place them on the baking pan.
- Cook for 15 minutes. Then flip the patties, and cook for 10 more minutes.
- Remove the patties from the oven, spoon marinara on patties (be generous!) and then top with your vegan cheese. Insert back into oven for 5 more minutes.
- Place the patties on buns and serve. The texture will be crispy on the outside and softer in the middle.