Recipe by Leah Lizarondo Shannon, The Brazen Kitchen
I love french fries in all their glory. I like mine English/Belgian fusion style – doused with malt vinegar and egregiously dipped in garlic mayo. Thank god, there are no Pommes Frites spots here.
But, on recent trips to NY I didn’t even bother with my usual pilgrimage. I was homing in on two restaurants that served two fries that have been on my list — Polenta Fries and Chickpea Fries. First stop was Candle 79 on the UES. The polenta fries (and everything else on the menu) were bangin’! But on the next stop for the chickpea fries….not so much. I was so disappointed. They were more like chickpea patties and they were over seasoned. Blech.
Of course, at that point, my mission—and I chose to accept it—was to make my own.
This is the product of that. They are so good and dangerously simple to make. Crunchy on the outside and creamy on the inside. And because they are 100% chickpeas they are chockfull of protein and fiber (unlike their potato brethren) — pop some of this and some fruit and you’re good to go.
CHICKPEA FRIES WITH GARLIC MAYO
Fries: (enough for half sheet pan (13×18))
- 3 cups chickpea flour
- 6 cups water (approximately — start with 5)
- 2 t salt
- 3 t pepper (I like mine peppery)
- 1/4 c extra virgin olive oil
- olive oil or coconut oil for frying
- 1/2 c. Vegenaise
- 3 T lemon juice
- 3 cloves of garlic, pressed or very finely chopped
- dash salt and pepper
- Simmer the water in a pot along with the salt, pepper and olive oil.
- Slowly add the chickpea flour, in a stream, whisking as you go to remove lumps. Be careful not to let it boil.
- The batter will thicken quickly and once it is thicker than pancake batter, remove it from heat – if it becomes too dry, add more of the water and then whisk a little more to incorporate.
- Spread onto oiled sheet pan (see photo, left). Cover with wax paper or plastic wrap.
- Chill for at least an hour or overnight.
- When firm, cut into desired shapes and fry.
- Serve with garlic mayo.