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I had wanted to make these for quite sometime now and I am kicking myself I didn’t start earlier. They are the absolute bomb. I think they may even be better than the triple cooked chips. Well perhaps not better but definitely on par, and the best part is they are about 10 times easier to make! You can even make the mixture ahead of time and just leave it in the fridge and cook them when you want them. The fries have the lovely nutty chick pea taste as well as a crunchy coating which kind of bubbles up and resembles batter. It’s like battered fries without the battering. I served mine with sriracha mayo but you could serve them up with any sauce you like.

 

Ingredients 

2 cups of chickpea flour (i-Herb/FFM)

4 cups of water

4 tablespoons of olive oil

1 tablespoon of lemon juice (optional)

A large pinch of salt and pepper

Soybean oil for frying

6 tablespoons of mayonnaise

2 tablespoons of sriracha

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Directions

1. Grease a  baking tray that has a least an inch rim on it with a little oil.

2. Bring the water to a boil, then slowly whisk in the chickpea flour a bit at a time until incorporated.

3. Add the salt, pepper, olive oil and lemon juice if using. Continue to cook and whisk on a low heat for another minute or two.

4. Pour the mixture into the baking tray and flatten it with a spatula. Then pop it in the fridge to set for 30 minutes to an hour.

5. When the mixture has set, cut into fries and heat the soy bean oil. The oil needs to be fairly hot at this point.

6. Fry the fries in small batches for 3-4 minutes until golden brown. You may need to turn them over to make sure they cook evenly.

7. To make the sriracha mayo just mix the sriracha in a bowl with the mayonnaise until combined. Then dip your chickpea fries into it, until they are all gone. Then get up and make some more.

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Comments

comments

5 Comments on Chickpea Fries & Sriracha Mayo

  1. Holy crap I’ve just used up all my besan but will go ASAP to FFM to make some more! Although I think I will use coconut oil, but super super excited. I only ever make socca with it so cheers for the new idea!

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