Chickpea Fries
With rosemary, garlic, and parmesan cheese, these ready-to-dip fries make the perfect snack or appetizer.
Ingredients
- 455 g (1 pound) dried chickpeas
- 660 ml (2¾ cup) whole milk
- (1 teaspoon) rosemary leaves, chopped
- (1 garlic) clove, peeled
- 60 g (½ cup) grated Parmesan cheese
- 240 ml (1 cup) olive oil
Directions
- Place chickpeas into the Vitamix container and secure the lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to the highest setting. Blend for 30 seconds.
- Reserve 1 cup (150 g) of the chickpea flour, plus extra for dusting, for the recipe and store the rest in an airtight container.
- In a medium sauce pot bring the milk, rosemary and garlic to a boil and then reduce the heat and allow to steep for 5 minutes.
- Whisk in the flour into the mixture and bring the heat back up to medium high. Cook for a minute or two until the mixture starts to release from the sides of the pan.
- Place mixture into the Vitamix container, add the parmesan and secure the lid.
- Select Variable 1.
- Turn the machine on and slowly increase speed to the highest setting. Blend for 30 seconds.
- Line an 8-inch (20 cm) square baking pan with plastic wrap with enough extra to fold over the chickpea mixture.
- Refrigerate for 2 to 3 hours till firm.
- Remove the plastic wrap and place on a cutting board. Slice into 2 inch long by ½-inch (1.3 cm) wide slices.
- In a small sauce place olive oil about ½-inch (1.3 cm) in the bottom of the pan.
- Heat the oil on medium high (350°F/180°C), roll the fries in extra chickpea flour and in batches of 4 or 5, pan fry the chickpea fries until golden.
- Serve immediately.
Chef's Notes
After frying sprinkle with more fresh parmesan and chopped rosemary. Sweet chili garlic sauce is a great dip for these, along with a spicy sriracha aioli.
