Flora Shedden brings her sandwich game to our new series STACKED!
Prep: 10 mins | Cook: 10 mins | Serves: 4–6
Ingredients
For the falafel
- 1 tin of chickpeas
- 100g peas
- 100g gram flour
- 40g soft herbs (mint, parsley and chives are a good combination)
- 2 cloves of garlic
- 20g tahini
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp salt sunflower oil to fry
To assemble
- 200g fine beans
- 2 tbsp Bread and Butter Pickle brine
- olive oil
- salt and pepper 100g yoghurt
- hot sauce or harissa sourdough
- mayo
- Bread and Butter Pickles
- leaves
Method
- For the falafel, place all the ingredients into the bowl of a food processor and blitz until smooth. Heat some oil in a large saucepan until it reaches 170C. Carefully spoon small dollops of the falafel mixture into the hot oil. Fry for until golden then turn over to colour evenly. Using a slotted spoon, remove the falafel and set aside. Repeat with the rest of the falafel mixture.
- Blanch the beans for a minute or two in boiling water then rinse in cold water to chill and keep them crunchy. Dress the beans with a good glug of oil, the pickle brine and some salt and pepper.
- Swirl the hot sauce or harissa (use as much as you like heat wise here) through the yoghurt.
- Toast the sourdough slices. Spread with mayo then assemble the sandwich. First add a generous amount of the pickles. Top with leaves. Add the dressed beans then break the falafels in half and pile them high! The recipe makes plenty so there will be lots for snacking with too!
- Spoon over some of the spiced yoghurt then top the sandwich with the second slice of bread. Dig in and enjoy the mess it will make!
