Chickpea Fries Recipe By Tasty

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CHICKPEA FRIES RECIPE BY TASTY



Chickpea Fries Recipe by Tasty image

Here's what you need: chickpea flour, water, greek yogurt, fresh parsley, fresh dill, garlic, lemon juice, salt

Provided by Tasty

Categories     Appetizers

Yield 11 pieces

Number Of Ingredients 8

2 cups chickpea flour
4 cups water
½ cup greek yogurt
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 clove garlic, minced
1 teaspoon lemon juice
salt, to taste

Steps:

  • Bring 4 cups of water to a boil. Gradually whisk in 2 cups (200 g) of chickpea flour. Continue to whisk until the mixture is thickened to the consistency of thick oatmeal.
  • Immediately transfer to a greased, baking dish. [We used an 8x10 (20x25 cm), but a larger one will just produce thinner fries]. Knock the dish on your work surface a few times to ensure that the mixture spreads evenly and to release any air bubbles.
  • Press plastic wrap over the mixture to ensure a flat surface and refrigerate for 2 hours until it has set firm.
  • Dipping sauce: In a medium bowl, combine greek yogurt, a pinch of salt, finely chopped parsley, finely chopped dill, clove garlic minced, and lemon juice.
  • Invert the baking dish on a cutting board (you may have to pull at the edges to release the suction for it to fall out cleanly). Slice into streak fry sizes.
  • Shallow fry in oil until each side is golden and crispy. Salt immediately after coming out of oil.
  • Enjoy!

Nutrition Facts : Calories 127 calories, Carbohydrate 19 grams, Fat 2 grams, Fiber 3 grams, Protein 7 grams, Sugar 4 grams

CHICKPEA FRIES (BAKED OR FRIED)



Chickpea Fries (Baked or Fried) image

these are becoming all the rage at pubs and tapas bars around here, and with good reason! i hate deep fryers so i figured out how to do them in the oven! if you fry them, they're not HEALTHY but you do get a lot more protein and less carbs than potatoes. they taste like solidified hummus with a crispy outer layer. so addictive! i like freezing these so i can have them on hand to pop into the oven whenever i'm feeling snacky. serve with a spicy dip. i like chipotle mayo or a creamy sriracha dip. prep time is chilling time

Provided by spiritussancto

Categories     Beans

Time 1h15m

Yield 30 big fries, 3-4 serving(s)

Number Of Ingredients 9

2 cups cold water
1 cup chickpea flour, sifted
1 teaspoon salt
1/4 teaspoon black pepper or 1/4 teaspoon dried chipotle powder
1/4 teaspoon dill
1/4 teaspoon garlic powder
2 teaspoons olive oil
1/3 cup Italian breadcrumbs (optional)
canola oil (for frying or spraying or drizzling)

Steps:

  • Line an 8x8 square pan with parchment or plastic wrap, set aside.
  • mix COLD water, chickpea flour, and spices in a medium sized pot with a whisk until smooth. do not boil the water first and then add the rest or it will be a lumpy mess.
  • bring to a boil slowly over medium heat, whisking constantly. boil for 1 minute. it should now be the consistency of pudding.
  • Spread the chickpea mixture into an even layer in the lined pan. Let cool for about 15 minutes, then cover loosely. Refrigerate for at least one hour, and up to a day. i like to speed this up by putting in the freezer for the first 10-20 minutes.
  • turn your now solidified chickpea porridge over onto a plate or cutting board. looks gross, doesn't it? don't worry. it won't stay that way. cut into little fingers about 4 inches long by 1/2 inch wide.
  • i like to gently coat the little fingers in bread crumbs for a crispier outer crust. you don't have to do that if you're frying them but it's a really good idea if you want to bake. if you hate deep fryers like i do, and want that addictive texture, freeze your fries in a single layer until solid before transferring to a bag. make a huge batch and keep them on hand all the time. impress your friends when you bring them to parties! make sure your fries are completely solid before baking. overnight would be good.i wouldn't suggest putting them right from the freezer into the deep fryer or they could blow up. hot oil spitting at your face=no.
  • if you don't want to fry than put your now-frozen fries onto an oiled cookie sheet. drizzle/spray with cooking spray or oil to make sure they get crispy. if you do this with non-frozen fries they will melt into a puddle of goo, which then gets hard all the way through. don't do what Rowen don't does. bake at 450f for 25-30 min, flipping once. after you've flipped, spray with oil again before you finish baking. it's still way less fat than frying, don't worry.
  • if you don't have a deep fryer and don't want to bake, you can heat 1/8-1/4" oil in a large skillet over medium heat.Place batches of the fries into the hot oil, turning when browned. After all sides have browned, remove from the oil and drain on paper towels, sprinkle with salt. Repeat with remaining chickpea fries.
  • Serve with romesco sauce, tomato sauce, aioli, creamy srirachia dip, buffalo sauce, or chipotle mayo.

Nutrition Facts : Calories 146.5, Fat 5.1, SaturatedFat 0.6, Sodium 799.8, Carbohydrate 18, Fiber 3.4, Sugar 3.3, Protein 6.9

CHICKPEA FRIES



Chickpea Fries image

Chickpea fries are a real French classic. Custardy on the inside with a delicate exterior crunch, they make a delightful snack or side dish. (Note: Allow four to six hours for chickpea mixture to set during cooking process.)

Provided by Michael Anthony

Categories     side-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 13

3 cups water
3 cups whole milk
1 tablespoon kosher salt
Freshly ground black pepper
1 tablespoon coriander
1 1/2 tablespoon fennel seeds
1/2 tablespoon black peppercorns
1/2 teaspoon crushed red pepper flakes
2 cups chickpea flour
1 clove garlic
2 tablespoons unsalted butter
3 cups extra-virgin olive oil, plus 2 tablespoons, divided
Basil, for garnish

Steps:

  • In a large stockpot, bring water to a boil; add milk, salt, and a few grinds of pepper and allow the heat to come back up to a simmer. Meanwhile, heat a dry skillet over medium heat. When it's warm, add coriander, fennel seeds, and black peppercorns; toast to release the oils and aromatics, shaking the skillet to avoid burning. Place red pepper flakes in a mortar, then add the warmed spices. Use pestle to crush and grind the spices. Add the spice mix to the simmering milk and water; then add butter and 2 tablespoons of olive oil.
  • When the milk begins foaming, add the chickpea flour, whisking vigorously to avoid clumping; lower the heat to allow the mixture to cook slowly. As it cooks, it will thicken. Mince a clove of garlic, add it to the mixture, and let it simmer for another 10-12 minutes.
  • When the chickpea mixture is thickened and cooked, turn off the heat and pour the mixture into a 9x13-inch rimmed baking sheet lined with parchment paper. Once the mixture is no longer steaming, lay another sheet of parchment on top and chill to set, at least four hours and up to overnight.
  • Heat 3 cups olive oil in a medium saucepan over medium-high heat until the temperature reaches 340-350 degrees F. Meanwhile, cut chilled, set chickpea mixture into large "fries." Gently place chickpea fries into the hot oil and cook until brown and crispy-looking on the outside, 1-2 minutes. (Do the first few one at a time, moving the pan on and off the heat, to determine how quickly the fries cook.) Remove the fries with a slotted spoon, set aside on paper towels to drain, and sprinkle with salt.
  • Chiffonade the basil leaves. Spread the basil on a plate, top with chickpea fries, sprinkle with additional basil, and serve.

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