Falafel-Spiced Chickpea Sandwiches

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!