Confessions: Chickpea Fries
My newest obsession
Gluten, dairy free, and they actually taste good I promise! To be completely honest this is not my original recipe, because I would literally have no idea how to even start doing something like this. I “borrowed” this one of my major mom crushes, Kristen Cavallari, cook book True Roots . I did make a few changes to it but I figured I’d give credit where credit is due.
These fries are packed with protein, fiber, and magnesium are almost too good to be true. ALMOST. These are my newest heathy alternative to deep fried fries, and Dom appreciates them like they are the “real”thing lol. These will give your arms a nice workout too so double win.
Let’s Get Started
What you need:
- Coconut Oil (to grease the pan)
- 2 cups Chickpea flour
- 4 cups Chicken stock
- 1/2 teaspoon Dried basil
- 1/8 teaspoon Dried thyme
- 1 tablespoon Chopped parsley
- 2 Lemons (zested)
- 1 tablespoon Minced shallots
- Pink Himalayan salt
- Cracked black pepper
- 1 cup olive oil
- Cast iron pan
- 9 x 13 Sheet tray with raised edges
- Medium sauce pan
What you do:
- Grease a 9 x 13 sheet tray (with raised edges) with coconut oil
- In a medium sauce pan over medium heat, add the flour, stock, basil, thyme, parsley, lemon zest, and shallots.
- Whisk continuously for 5 minutes, or until mixture thickens substantially. Season with salt and pepper.
- Spread mixture evenly on the prepared sheet tray and refrigerate for 1 hour, or until firm.
- Cut the mixture into large rectangles, resembling the shape of thick cut fries.
- Warm olive oil in a large cast-iron pan over medium heat. Working in batches, to not over crowd the pan, fry each chickpea stick for 2 minutes on each side, or until golden brown and crispy.
- Remove from pan and let dry on paper towel, sprinkle with salt while they are still hot.
I know it sounds like a lot of work but it’s really not. Trust me these fries are totally worth the effort. ALSOOOOOOOO I paired this with a tzatziki and it was literally the best thing ever. So just a heads up there.
Let me know if you try these out