How to make herby chickpea fries in the oven – with roasted garlic mayo
If you’re only using chickpeas to make hummus, then you are missing out! Chickpeas are a really versatile ingredient that are (as my two year old niece likes to say) “nutritious and delicious.” If you are avoiding gluten, then it is well worth investigating chickpea flour. It’s quite a dense flour but has a lovely deep flavour. Fries made from chickpeas are vegan, gluten-free, grain-free, sugar-free, soya-free, nut-free, dairy-free, egg-free and yeast-free.
I’ve used chickpea flour here to make chips (or fries for the non-Brits). They were a really tasty accompaniment, and very easy to make. They are crispy on the outside and fluffy in the middle. They’re much healthier than regular fries and also kind of addictive! I loved them with this simple roasted garlic mayonnaise. I served them with artichoke-stuffed chicken breasts for a healthy but filling mid-week dinner.
When making this recipe, I cannot stress enough the importance of lining your baking tin for the first stage of cooking! The first time I made these, I only greased it… and they stuck pretty fast. For chickpea fries, baking paper is your friend. Unless you really like washing up.
Ingredients (serves 3-4 people)
– 250 grams chickpea flour
– 350 ml vegetable stock
– 1 garlic clove (finely chopped)
– 2 sprigs fresh thyme
1. Preheat the oven to 200°C
2. Strip the thyme leaves from the stems and mix the leaves with the chickpea flour and the stock. Pour into a baking tin – make sure it is lined with greased baking paper! Bake for 15-20 minutes until it is solid and the top is slightly crispy.3. Turn out from the baking tin and brush the top with olive oil. This helps to make the top crispy. Cut into thick “fries” and place onto a baking tray lined with another sheet of baking paper.
4. Season with salt and pepper. Bake for a further 15-20 minutes until they are starting to brown and the edges are becoming crispy.
To make the garlic mayonnaise
Toss 8 cloves of garlic (unpeeled) in a teaspoon of olive oil and roast in the oven at the same temperature as the chickpeas until they are soft. Squeeze out the cooked garlic and mix with 4 tablespoons of mayonnaise. Season with freshly cracked black pepper.
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