Recipes to Rival: Chickpea Fries

Its obviously a Chickpea Month in my apartment. First, I had the chickpea salad and now chickpea fried for May's Recipes to Rival. What are chickpea fries? They remind me of polenta in looks before being either fried or baked.

We were given the option of doing the chickpea fries and/or falafel. I wanted to do both but didn't have enough time to get them both done. Falafel is on my list to make though. I've seen it on many food shows and have wanted to make it for a long time.

The chickpea fries were super simple. Just water, chickpea flour, and a touch of salt. Boil water, mix, spread, chill, slice, bake or fry. That's pretty much it. Super fast and easy.

We were also asked to make a dipping sauce to go with the fries. At first I had grand plans of making some tasty gourmet sauce but after searching and coming up short on something I liked, I kept seeing recipes for fry sauce. I had never heard of it before but it seems to be a big hit in Utah. Giving up on the gourmet sauce, I decided to go with something simple and easy. I did change it up a bit though. Along with the ketchup and mayo, I added a few drops of hot sauce and a dash of garlic powder for a kick. yum! I'll be using this combo for more fries in the future!

Trying to be healthy, I baked my fries instead of frying. They were very good baked but they were best when allowed to cool. Hot out of the oven you lost a big bit of the chickpea flavor. The next day I had some melted butter leftover from another recipe so I fried a few up that way. Oh wow. They were so good! Even hot out of the pan they were delicious. I know, I know. Butter makes everything better!

Dipped in the fry sauce, the fries were terrific. I could have eaten them with or without it though. I was popping these fries straight from the fridge.

Chickpea fries are a great alternative to traditional potato fries. And so much easier to make! I've got plenty of chickpea (or garbanzo bean as it is also called) flour left over so I'm sure I'll be making these again and again!

Check out the Recipes to Rival blogroll for more chickpea fries and falafel!

CHICKPEA FRIES
Mark Bittman, How To Cook Everything; John Wiley & Sons, Inc.

neutral oil, like grapeseed, corn, for greasing and frying
1 cup chickpea flour, sifted
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Finely grated Parmesan cheese for garnish

1. Grease a baking sheet or pizza pan with a rim and set aside. Bring 2 cups of water to a boil in a medium pot. Gradually add the chickpea flour with a large pinch of salt and pepper, whisking constantly to prevent lumps from forming. Reduce to a gentle bubble, stir int he olive oil and cook for just a minute.

2. Scoop the chickpea mixture onto the prepared pan and spread into an even layer. Let cool for a few minutes and then cover loosely with parchment or plastic. Refrigerate until chilled through, about 30 minutes (but up to a day, covered tightly, after it's completely cool).

3. Put 1/8 to 1/4 inch oil in a large skillet over medium heat. Meanwhile, cut the chickpea flour mixture into 3 x 1/2- cutter). Gently put batches of the fries into the hot oil, rotating them gently for even cooking and browning on all sides, about 3 to 4 minutes.

4. Drain the fries on paper towels and immediately sprinkle with salt, lots of pepper and a good dusting of Parmesan if you like. Serve hot or at room temperature with lemon wedges.