Crispy Chickpea Caesar Sandwiches

Ingredients

Chickpea Patties

1 15-ounce can chickpeas, drained and rinsed

1 tbsp olive oil

2 tbsp soy sauce or coconut aminos

⅓ c chicken broth or vegetable broth

½ c oat flour

⅓ c panko breadcrumbs plus more as needed

1 c panko breadcrumbs for coating

1 tsp poultry seasoning

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

½ tsp salt

¼ tsp black pepper

For Serving

4 hamburger buns toasted if desired

Romaine lettuce or shredded lettuce

Caesar dressing

Method

Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

Add the chickpeas to a medium bowl and mash with a fork or potato masher until mostly broken down. Leave some larger pieces for texture.

Stir in the olive oil, soy sauce or coconut aminos, chicken broth, oat flour, ⅓ cup panko breadcrumbs, poultry seasoning, garlic powder, onion powder, paprika, salt, and pepper until well combined.

Form the mixture into 4 patties. If the mixture feels too wet or difficult to shape, add additional panko breadcrumbs, 1 tablespoon at a time, until the patties hold together.

Place 1 cup of panko breadcrumbs on a plate. Coat each patty evenly in the breadcrumbs and transfer to the prepared baking sheet.

Bake for 25-30 minutes, carefully flipping halfway through, until the patties are golden brown and crispy on the outside.

Assemble the sandwiches by placing a chickpea patty on each bun. Top with lettuce and a generous drizzle of Caesar dressing.

Serve immediately while the patties are warm and crisp.