Sundried Tomato and Pesto Chickpea Fritter Sandwiches

Ingredients

• 1 can of chickpeas
• 1 teaspoon of minced garlic
• Italian seasoning and salt to taste
• A dash of lemon pepper
• 1/4 cup of minced sundried tomatos
• Flour
• Crusty bread, like a baguette or sourdough
• Mozzerella soy cheese
• Pesto sauce

Instructions

1. Drain your chickpeas then mash the them with a fork in a large bowl and add the minced garlic and sundried tomato. Next add the salt and spices. Now add enough flour so that the mixture sticks together when you remove the fork, but not so much that it gets too gluey or doughy. Make it sure it's all mixed well.
2. Heat a couple tablespoons of olive oil in a nonstick pan on medium heat and put tablespoon of the chickpea mixture in the pan and press it down with your spatula so it takes on patty form. Be sure to turn the fritters often and raise the heat once they begin to look cooked. This will give them a nice a nice slightly crispy outside and chewier inside.
3. *For added texture and crunch, cornmeal or a grind of roasted pistachios or walnuts are also nice to sprinkle on the fritters while they're frying. For this recipe, I suggest walnuts since they'd go best with the pesto.
4. Brush the bread with pesto sauce and briefly place it in the broiler. I say briefly since the amount of time depends the thickness of the bread and heat of the broiler. You don't want to scorch your bread, you just want it nice and toasty, so be sure to check it often while it's in there.
5. Once your fritters are done and the bread is out, lay two or three of the fritters on the bread, spoon some pesto over them, then add a couple slices of mozzerella soy cheese. Pop the sandwiches in the oven so the soy cheese melts. Remove them from the oven, eat, and be happy 🙂