Chickpea schnitzels with winter slaw | Women's Weekly Food

Ingredients

• Chickpea schnitzel
• 2 x 400g cans chickpeas
• 2 tablespoons extra virgin olive oil
• 2 cups (150g) panko breadcrumbs
• ½ cup (65g) plain flour
• ¼ cup (60ml) tamari
• 3 cloves garlic, crushed
• 2 teaspoons ras el hanout
• 2 teaspoons xanthan gum (see tips)
• ⅓ cup (80ml) iced water
• ½ cup (75g) sesame seeds
• ⅓ cup (80ml) vegetable oil, for shallow-frying
• ⅓ cup (100g) whole-egg aïoli
• 1 tablespoon drained baby capers, rinsed
• 1 tablespoon celery leaves, chopped (see tips)
• 1 tablespoon chopped fennel fronds (see tips)
• Winter slaw
• 500 grams brussels sprouts
• 1 medium fennel bulb (300g), fronds reserved (see tips)
• 1 stick celery (150g), trimmed, leaves reserved (see tips)
• ½ small red onion (50g)
• ½ cup (40g) shaved vegetarian parmesan-style cheese
• ¼ cup (60ml) lemon juice
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• ¼ cup (60ml) extra virgin olive oil