Chickpea Fries
Recipe: #17885
March 09, 2015
Categories: Side Dishes, Coconut, One-Pot Meal, Sunday Dinner, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From so delicious web site. NOTE: vegan mayonnaise not included in nutritional facts"
Ingredients
Nutritional
- Serving Size: 1 (270.4 g)
- Calories 740.8
- Total Fat - 41.9 g
- Saturated Fat - 21 g
- Cholesterol - 7.5 mg
- Sodium - 1538.4 mg
- Total Carbohydrate - 86.2 g
- Dietary Fiber - 17.1 g
- Sugars - 6.4 g
- Protein - 15.1 g
- Calcium - 74.2 mg
- Iron - 6.1 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Simmer the coconut milk and 1 cup of water in a pot along with the salt, pepper, curry powder, and olive oil.
Step 2
Slowly add the chickpea flour in a stream, whisking to remove lumps. Be careful not to let it boil. The batter thickens quickly; once it is thicker than pancake batter, remove it from heat. If it becomes too dry, add more of the water and then whisk to incorporate. Spread onto oiled 13x18 sheet pan. Cover with wax paper or plastic wrap.
Step 3
Chill for at least 3 hours or overnight (recommended).
Step 4
When firm, cut into desired shapes and fry.
Step 5
Sprinkle with salt while warm.
Step 6
Prepare chili mayo by mixing mayonnaise, chili cause, garlic, salt and pepper together. Serve together.
Tips
No special items needed.
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