Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free

Source : Preheat The Oven To Gas 6/ 200c / 400 F And Line An 8 Square Cake Tin With Parchment Papersoak The Cashews In Boiling Water For An Hour While You Make...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : June 3, 2022

Step:

  1. Preheat the oven to gas 6/ 200C / 400°F and line an 8" square cake tin with parchment paper

  2. Soak the cashews in boiling water for an hour while you make the fries

  3. Mix the flour, stock and chopped herbs together in a bowl then pour into the square tin

    Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free recipe step 3 photo
  4. Bake for 25 minutes or until cooked solid

    Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free recipe step 4 photo
  5. Let the tin cool for 5 minutes while you line a baking sheet with parchment

  6. Run a knife around the edges of the tin then invert onto the baking tray

  7. Cut the square into quarters then cut each quarter into 5 strips

    Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free recipe step 7 photo
  8. Spray the top of the square with the oil then separate the strips out

    Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free recipe step 8 photo
  9. Bake for 10 minutes then turn the strips over and bake a further 5 - 10 minutes until slightly golden. They won't go crisp like fries

  10. Make the aioli by draining the cashews and putting them through a blender with the rest of the ingredients, asjusting the water and salt to taste

    Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free recipe step 10 photo
  11. The recipe makes more aioli than you'll need but it'll keep for a couple of days in the fridge and it'll thicken a bit more as it sits. Use the extra on sandwiches

  12. Makes 4 childrens or 2 generous adult sized portions

  13. You can use my free-from mayo as a base for the aioli instead of the cashews and avocado if you prefer. Just make it up then add garlic

    https://cookpad.com/us/recipes/332798-vickys-eggless-mayonnaise-gluten-dairy-egg-soy-nut-free


Ingredients

  1. Garlic Aioli
  2. 40 grams (1/4 cup) unsalted cashew nuts
  3. 1 avocado
  4. 1 clove garlic
  5. 1 tbsp lemon juice
  6. 1 tsp apple cider vinegar
  7. salt
  8. water - 80 to 120mls (1/3 to 1/2 cup) depending on how thick you like it
  9. Herbed Chickpea Fries
  10. 240 grams (1.5 cups) chickpea / garbanzo flour, measured out then sifted
  11. 360 ml strong vegetable stock
  12. 6 tbsp (1/4 cup) roughly chopped fresh dill, parsley or coriander/cilantro
  13. spray oil for later

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