Chickpea Fries with Garlic Mayo Recipe

chickpea fries garlic mayo

Chickpea Fries with Garlic Mayo Recipe

I know. I know. I just posted about a cleansing soup and now I turn around and post this chickpea fry atrocity. I am not trying to sabotage you. I’m trying to help you. The fact is, when you are transitioning to a more healthful way of life, you want to make sure that you don’t feel like you’re giving up all your known sources of dopamine hits and descend into despair. This puts you at risk of wagon bail. (As you progress from senpai to sensei you’ll find new enlightened ways to get those hits).

I have not transcended and I don’t want to. 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 overseasoned. 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.

Details

Servings

Half Sheet Pan (13×18)

Cooking time

Ingredients

  • 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

  • Garlic mayo
  • Mix all:

  • 1/2 c. vegenaise

  • 3 T lemon juice

  • 3 cloves of garlic, pressed or very finely chopped

  • Dash salt and pepper

Directions

  • 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. (At my next go round, I will bake them and see how they turn out — stay tuned!)
  • Serve with garlic mayo.