You know how when you're a kid, you form minor, fleeting obsessions with things? Like when you refused to wear anything but your favorite t-shirt (mine was a Ghostbusters t-shirt, accompanied by a fisherman's hat because who knows why?) for a month or seven? Or when you just had to watch the same movie (*cough* Goonies *cough*) every day for about 6 to 24 months? Or like when you kept in your pocket a feather that you found on the ground at school and insist on people referring to you as "Princess Star Feather," until even you got annoyed and/or bored with it? What? I'm alone on that one?
Perhaps these obsessions don't end in childhood. I guess it could be true that little, fleeting obsessions appear throughout our lives. I wore the same pair of knee-high burgundy Doc Martens every day of my senior year of high school (I even wore them to graduation. With a black flowery dress. Because it was the 90's, okay?). Chris and I go through periods of obsessive Netflix binge-watching (you may remember our Downton Abbey obsession?). I'm sure my recent hyper-organization/nesting bug could fall into that category as well.
Recently, however, I was revisited by an obsession from my childhood. Growing up, my family was a fast-food family. We loved our Taco Bell and McDonalds. My mom always got the Filet O' Fish sandwich and I always wanted try it myself. Looking back, I think I was just fascinated by the patty's square shape and I loved the way its name just rolled off of my tongue: "Filet O' Fish." I would sometimes just mumble the name to myself because it sounded so pleasant to me. My mother, however, always told me that I wouldn't like it. I should just stick to my McNuggets (looking back, I'm a little horrified that "McNuggets" was such a common word in our house). One time, though, probably just to shut me up, she ordered one at the drive-thru for me. She was absolutely right. I did not like it. At all.
I pushed that sandwich out of my mind for the last, well, nearly 30 years until sometime a couple of weeks ago. The name came back to me and got stuck in my head, much the same way that a song might get stuck in your head (I actually get words stuck in my head much more often than songs). Being vegan now, it disturbed me that I had the name of a famous fish sandwich bouncing around in my head so I sought to remedy that. After some vegan word play (Filet O' Asparagus? Filet O' Tofu? Filet O' Sweet Potato?), my brain decided it liked the sound of "Filet O' Chickpea" the best.
At first, I was happy just letting "Filet O' Chickpea" melodically bounce around in my head. After awhile, though, I needed an image to back it up. A recipe that I could match to the title. I needed a sandwich with a squarish, breaded filet, perhaps of the vegan seafood persuasion. And to the kitchen I went.
What happened was that one of the best sandwiches I've ever made was born. The filets (which I made into rectangles to fit the buns I was using, though they could be square or circle, if you prefer) are definite showstoppers in my book. They're made up of mashed pan-fried chickpeas, artichoke, brown rice, and chickpea flour but the Old Bay seasoning and kelp granules give them their over-the-top flavor (if you aren't into seafoody things, switch them with seasonings of your choice). Once the filets are shaped, they're coated in brown rice bread crumbs (though regular bread crumbs would work just as well) and pan-fried so they have a crisp outer exterior.
Once the filets are cooked, they go into their buns with a layer of simple macadamia/cashew cheese (though, my two-ingredient vegan cheese would also work here as well) and a layer of homemade tartar sauce. They're topped with some fresh avocado and a pile of cole slaw made with the same tartar sauce spread on the bread. It's a pretty magical combination. All of the flavors work so well together! When Chris and I were eating them, we kept stopping every couple bites to say "Oh my God. I mean, Oh my God, right?!" These filet o'chickpea sandwiches are definitely obsession-worthy. If you give these babies a whirl, don't be surprised if you start singing "Filet O' Chickpea" to yourself throughout the day.
Ingredients
- 1/2 cup cashews, soaked in warm water for 1 hour, water reserved
- 1/4 cup reserved soaking water
- 1/4 cup vegan mayonnaise
- 1/4 cup fresh lemon juice
- 1 tablespoon caper brine
- 1 teaspoon dried dill
- 3 cups shredded cabbage
- 1 cup grated or julienned carrot
- 1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 1 tablespoon liquid aminos
- one 15-ounce can artichoke hearts (about 8 hearts), rinsed and drained.
- 1 cup cooked brown rice
- 1/4 cup + 1 tablespoon chickpea flour
- 1 tablespoon old bay seasoning
- 1/2 to 1 teaspoon kelp granules (depending on taste preference)
- 1/2 teaspoon dried dill
- salt and pepper to taste
- brown rice bread crumbs (or regular bread crumbs)
- vegetable oil for pan-frying
- vegan hamburger buns or sandwich rolls
- cheese sauce (or this one
- sliced avocado
Instructions
- Combine the tartar sauce ingredients in a food processor or blender and process/blend until smooth.
- Combine the shredded cabbage and carrots in a large bowl and add 1/2 cup tartar sauce. Mix until fully combined. Let chill for at least 1 hour.
- Heat a large frying pan, preferably cast iron, over medium heat. Add the chickpeas and cook for a couple of minutes. Add the liquid aminos and cook, stirring occasionally, for 5 to 7 minutes or until the liquid has been absorbed. Remove from the heat. Use a fork or a pastry cutter to gently mash the chickpeas. You only have to mash them a little bit- you still want them a little chunky.
- Place the artichoke hearts in a food processor and pulse 5 to 7 times until the artichokes are broken down into little pieces (but not mushy).
- Combine the chickpeas, artichokes, rice, and chickpea flour in a large bowl. Use your hands to mash and squeeze the mixture until it is fully combined and will hold together when you squeeze it. If it doesn't hold together, add more chickpea flour by the tablespoon until it holds. Add the spices and mix until combined.
- Line a baking sheet with parchment paper. Pour the bread crumbs into a shallow bowl. Divide the mixture into 6 equal sections. One at a time, shape 1 section of the mixture into the filet shape of your choice, place in the bread crumbs, and gently flip until all sides are covered. Gently shake off the excess crumbs and place on the prepared baking sheet.
- Heat a large frying pan over medium heat. Add oil until the bottom of the pan is thinly coated. Once the oil begins to shimmer, add 2 to 3 filets to the pan. Let them cook for about 4 minutes (flipping once halfway through) or until both sides are golden. Remove the filets from the pan and transfer to a plate lined in paper towels to absorb the excess oil. Cover with a clean kitchen cloth while you repeat with the remaining filets (adding more oil if necessary).
- To assemble the sandwich, on the bottom half of a sandwich bun or roll, spread the cheese and on the top half, spread the tartar sauce. On top of the cheese sauce, place a filet, then some avocado slices, a pile of slaw, and then top with the top half of the bun/roll. Serve immediately. Leftover filets and slaw can be refrigerated in airtight containers for 3 to 4 days. Enjoy!
Notes
To make this meal gluten-free, simply use gluten-free bread or sandwich rolls.
Have a wonderful holiday weekend, everyone! If you need some ideas for any July 4th shindigs, be sure to check out my list of 50 Vegan Summer Recipes. And if you're into salads, be sure to enter my Salad Samurai Giveaway!
What are some of your current obsessions (food or otherwise)?
Photography by Chris Miller
heather
Holy crap these look so good! Growing up we were a fast food family too- however I have never had a filet o fish before....this rendition looks so freakin' amazing Kristy, pure genius!...still as an adult I do get into a routine/obssesion (tofu scramble or breakfast sammie anyone?) In Middle School I wore a Mickey Mouse Vest more times than I should have have had my own share of netflix binges 🙂
Landon
As a person transitioning to vegan, these look incredible! Love your blog and the awesome recipes!!
Teresa
This looks phenomenal! Do you think it's possible to make the filets up to the breaded stage and then freeze them to fry up later?
keepinitkind
Thanks! I would make them up to before you bread them. If you freeze them, wait until they are defrosted before breading them and cooking them.
Cadry
Yes. I need to make these immediately. I'm updating the grocery list as soon as my fingers are free (from typing this comment).
Linda
Hi what could I substitute for the old bay seasoning. I live in Australia and don't think its available here thank you
keepinitkind
You can make your own Old Bay seasoning! I had to do it once when I couldn't find it in the store. Here's the recipe I used: http://leitesculinaria.com/81715/recipes-homemade-old-bay-seasoning-mix.html
Robyn B | Modern Day Missus
Looks delicious! Is there anything chickpeas can't do?
My current obsession is vegan nachos.... I MUST have these once a week or I go crazy.... something about refried beans and avocado.... mmmmmm
Pixie @ Cheerfully Vegan
We were fast food people, too., but I was the one who adored the filet o' fish. I shall have to try these out.
millie l Add A Little
Mmmm! This looks so delicious!!
http://youtube.com/addalittlefood
Emily @ It Comes Naturally Blog
Oh, that picture of you is just too cute!
Loving the pictures of the process of making the fillets - great to get an idea of consistency. These might just be the perfect things for Independence day!
char eats greens
Very neat idea!!! I'm obsessed with dried mango right now. Not sure why, but I just can't get enough of it!!
Meredith @ Unexpectedly Magnificent
You had me at chickpeas and artichokes. These look amaaaaaazing! I love the consistency of the patties! 🙂
Meredith @ Unexpectedly Magnificent
I made these tonight. I added some garlic and nooch, because I add them to everything. 😉 SO. FREAKING. GOOD! I hope they're in your cookbook!
Kamila Gornia | for passion-driven solopreneurs
Ohh yes, this is awesome - makes me think of vacation for some reason 🙂 I dig!
Claire
Kristy you have pretty much described my life! A jumper knitted by my grandma I wore every day for a year (two years?!), eating so many Oreos one summer I haven't been able to eat them for the last ten years, watching the same video (remember having to rewind entire tapes?) over and over... and over. Oh - and refusing to reply to any name other than Denise for who knows how long, followed by Little Red Riding Hood, or so I am told. And funnily enough, ever since the notification email for this post landed in my inbox, I have had "Filet O' Chickpea" bouncing around in my head too! At the moment I'm obsessed with a brand of raw sandwiches I have been picking up half-price from my local health food store at closing time, but I can see how these sandwiches would be instantly obsession-spawning!
genevieve @ gratitude & greens
These look INCREDIBLE! I am sad to say that I, too, frequented McDonald's with my parents when I was a child and it was always the happy meal or the McNuggets. But that period has come and gone and I would much rather have this filet o chickpea! Excited to try it!
shortbread
Number of times I have commented on a blog: 0
But I made these for dinner and OH MY. Like all your recipes, they were incredible. I love to cook and often do my own thang, but I also frequently visit here (I have probably made at least ten of your recipes). They're always delicious and inspiring. Thanks for sharing them! My boyfriend thanks you too 😉
Jenn Hart
I made these tonight (just finished eating two patties!!!--without the buns), and O.M.G. I will DEFINITELY be making these again and again....and again!!! Thank you so much!!
Odile
I'm making these this week! Do you think I can bake them instead of pan-frying, and at which temperature and for how long? Thanks 🙂
keepinitkind
I haven't tried it so I'm not really sure. I would try 400 F for at least 20 minutes (I'm guessing here) or until firm. Good luck!
jane
I'm relatively new to this site and I must say I'm enjoying your food!I had these a few weeks ago and ended up loving them.Thanks for the tip about baking as next time I make them will give that a try.
Jenn
Can I sub kelp powder for kelp granules? Or should I just hunt down the granules? Or is there a if difference? And in your blue cheese dressing recipe (in your wonderful cookbook) can I use spirulina capsules and just empty the powder out to mix into the cheese for the blue veiny effect? Thanks!
keepinitkind
I think kelp powder should work fine, but you may have to use less. Add a bit and taste before adding more. And the spirulina caplet should work fine as well as long as there are no other ingredients mixed in to the powder. Thank you for buying my book! Enjoy!
Gem
I tried these last night with home made artisan bread, and they were quite tasty. I used the pepper jack cheese from Vegan Richa's site and chopped the artichokes by hand. My tartar sauce was a pale green from the dill. I was never a fan of tartar sauce, but I was going for the full Filet-O-Chickpea experience;-)
I kept wondering with each bite, "What did I put in to make this taste so good?" You were spot on about the flavors working well together. I was reminded of these fish steaks I grew up eating. Thanks for sharing and providing me with yet another way to enjoy the versatile chickpea.
kendall
Just wanted to say, WOW, these were delicious! I left out the artichoke hearts and didn't do the cheese part, but these were still great. I had made mock tuna salad with chickpeas before but this was a whole other dimension. At first I thought it would be a lot of work for a weekday dinner but it really wasn't bad and I'm so glad I put in the effort. Thanks!
Anna
thank you so much for this recipe! I did not use the mayo (I just don't like it) but the rest was simply AMAZING, including the cheese
Sandy
These are awesome!!!! One of the first recipes I have made from this site (I know, I'm so late to the game:: embarrassing!!!) Absolutely loved the layers of flavor in the patties - I usually don't like artichokes but they make these taste so good!! Thank you for this recipe!! 🙂 🙂
Colleen
Made this tonight and it was amazing!! Thank you!
Ruth
Just made these tonight and my omni husband actually praised them! And he rarely praises any of my food since I've gone whole foods plant-based. I made a more traditional tartar sauce with dill pickle, mustard and onion and just used shredded purple cabbage for the slaw. Used sprouted whole grain hamburger buns and the two-ingredient cheese. Splendid! Thank you!