June 2011

Chickpea Fries

Thursday, Jun 2 2011 Cooking!

You might have had roasted chickpeas before, but have you had chickpea fries? I discovered these tasty morsels at my favorite food cart down the street, Garden State, where they are served flecked with parsley and garnished with lemon wedges. I was shocked to encounter a food item that seemed like a novelty, was also delicious, and was something I had never heard of! These fit nicely into a food novelty category known as “foods shaped like other foods.” These foods have gotten a bad rap, but I’m all for them. They represent ingenuity and invention—and besides, imitation is the sincerest form of flattery.

Chickpea fries are crispy on the outside and creamy-starchy on the inside, just like a really good french fry. They have a slight bean-y flavor, but pleasantly so, and are a great substitute for french fries—garbanzos are loaded with protein and fiber and a great source of iron. Having made them at home, I can say they are delicious, but even better if you go the extra step to actually deep fry them. So if you have a fry daddy, fire it up for these.

Chickpea Fries adapted from How to Cook Everything Vegetarian by Mark Bittman

1 cup chickpea flour, sifted
Salt and freshly ground black pepper
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
grapeseed oil for frying

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