Falafel-Spiced Chickpea Sandwiches
with Tzatziki & Sesame Carrot Fries
INGREDIENTS
- 3 carrots, peeled and cut into 4-inch sticks
- 1 tbsp white sesame seeds
- 1 tsp dried thyme
- 13.4 oz chickpeas, drained and rinsed
- 1.1 oz pesto tahini
- 1.5 oz red piquanté peppers, drained
- 1 tsp ground cumin
- 1 tbsp red wine vinegar
- 1/4 cup vegan tzatziki
- 2 ciabatta rolls, sliced in half
- 1 red onion, peeled and thinly sliced
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Add carrot, 1 tbsp olive oil, sesame seeds, dried thyme, and a pinch of salt and pepper to a baking sheet and toss. Bake carrot fries until tender and browned in spots, 18 to 20 minutes. Leave the oven on for step 3. (4-serving meal: use 2 tbsp olive oil). TIP: If using an air fryer, cook at 370°F for 8 to 10 minutes.
Add chickpeas to a medium bowl and mash with the back of a fork until they are just starting to stick together and become creamy. Add pesto tahini, piquanté peppers, cumin, just 1 tsp red wine vinegar, just half the tzatziki, and ½ tsp salt and mix well. (4-serving meal: use 2 tsp red wine vinegar, 1 tsp salt). TIP: Keep remaining red wine vinegar for your own use.
Place ciabatta, cut side up, directly on the top rack of the oven and toast for 1 to 2 minutes. Place the bottom half of each bun on a plate and top with remaining tzatziki. Divide the falafel-spiced chickpeas between sandwiches. Top with as much red onion as you’d like, close the sandwiches, and serve with carrot fries. Dig in!
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