The Marylander in me had to season them with Old Bay which is heaven dipped into sweet, homemade Honey-Mustard Sauce.
With final deadlines closing in for YumUniverse Book #2, I’ve been enjoying these babies a lot. Stress makes me want comfort foods and these chickpea fries do the trick without compromising the ole health goals.
- 2 cups water
- 1 cup chickpea flour (or garfava, besan flour)
- 2 teaspoons Old Bay seasoning, plus more for garnish if you like
- 2 tablespoons grapeseed oil, avocado oil, or unrefined coconut oil, plus more for greasing
- Fine-ground sea salt to taste (optional, but Old Bay is plenty salty)
- Honey-Mustard Dipping Sauce:
- ½ cup cashews, soaked 4–6 hours, drained, and rinsed
- ¼ cup water
- 1 teaspoon fresh lemon juice
- 1 tablespoon stone-ground mustard
- 1½ teaspoons raw honey
- Sea salt to taste
- Place all Honey-Mustard Dipping Sauce ingredients into the blender and blend until smooth. Set aside.
Grease a glass casserole baking dish or rimmed baking sheet with some oil and set aside.
- In a large pot heated to medium-high, whisk together chickpea flour, water, and Old Bay for a few minutes until smooth and lump free. Once the mixture thickens like a porridge or polenta...
- remove from heat and use a silicone scraper to transfer all batter into the greased baking dish or cookie sheet—spread smooth and set aside to firm up for 20–30 minutes. Preheat oven to 350°F.
- Now, carefully cut mixture into fry-shaped rectangles.
- Drizzle slices with 2 tablespoons of oil and bake for 25 minutes, remove from oven and use a spatula to flip fries. Drizzle with more oil if necessary and bake another 20–30 minutes until browned (crispy) or starting to brown (softer).
Fries will keep in the fridge in an airtight glass container for a few weeks.
For fun: try Herbes de Provence, garlic, smoked paprika, or other seasonings to replace Old Bay.
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