White BBQ Sauce
The chickpea patties are made like polenta. Here's the recipe from "The Truck Food Cookbook" by John T. Edge. We skipped the rest of the recipe and served them on top of a cabbage slaw with an Alabama style white BBQ dipping sauce and a side of grilled zucchini.
Sadly, the rest of the recipe is cut off -- but you pour the mixture onto a sheet pan that has been lined with a piece of oiled parchment paper and spread it out about covering the whole sheet. Top the mixture with another piece of oiled parchment, press to smooth it out and refrigerate until cooled completely.
Then we portioned the chickpea mixture into triangles and deep-fried them at 350°F for 3-4 minutes until golden brown.
The BBQ sauce was 1 cup of vegenaise, 1/2 tbs. apple cider vinegar, 2 tbs. of agave, 1 tsp. of black pepper, 1 tsp. lemon juice, 1/2 tsp. smoked sea salt, 1/2 tsp. of smoked paprika.