Don’t bother reading on into this recipe. I’m serious. Us holier-than-thou vegan foodies aren’t supposed to be eating fried foods. But, between these garlic chickpea fries and my akara, you’ll never give up on them.
The first time I had chickpea fries was at the seasonal vegan bistro Counter in NYC. I couldn’t stop at one order and would even fill up on them before I could order entrees. Despite other worthwhile items on the menu, I would go to Counter solely for the chickpea fries. So, on my last visit when they told me they no longer served them, I was a little crushed. How dare they? It took me a few months before I even thought of making them myself.
Turns out they’re super easy to make, though they do require refrigeration time before frying. I’ve tried them with and without garlic, onions, and bell peppers in them. It’s a good thing I got it down because it turns out that Counter has shut down for good (RIP).
Garlic Chickpea Fries
2 cups water
1/4 cup extra virgin olive oil (EVOO)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 large garlic clove – minced or crushed
1 1/2 cups chickpea flour
Frying oil – I use peanut.
You’ll also need two sheets of parchment/wax paper.
- Line the bottom of a casserole dish with wax paper.
- Bring the water, olive oil, garlic, salt and pepper to a boil and turn the fire down to a simmer.
- Slowly whisk in the chickpea flour.
- Once the mixture is thick and sticky, transfer it to the wax paper immediately. Don’t overmix.
- Using the other sheet of wax paper, cover the mixture and spread it across pan as evenly as you can.
- Allow the mixture to chill in the refrigerator for at least 30 minutes. 20 minutes in a freezer will also do the trick.
- When you’re ready to fry, heat your frying oil.
- Cut up the chickpea batter into slices.
If you’re not going to eat them immediately, you can keep them warm in the oven heated to 250 degrees.