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Vickys Herb & Chickpea 'fries' With Garlic & Avocado Aioli Recipe

Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli Recipe
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Cooking Time : 50 minutes
Serving : 2
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Prepare the ingredients before making Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli in your home. Then, follow these steps below to serve Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli for your family or friends.

Ingredients: Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli

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

How to Make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli in your home by yourself.

    Step 1
  • Preheat the oven to gas 6/ 200C / 400°F and line an 8" square cake tin with parchment paper
  • Step 2
  • Soak the cashews in boiling water for an hour while you make the fries
  • Step 3
  • Mix the flour, stock and chopped herbs together in a bowl then pour into the square tin
  • Step 4
  • Bake for 25 minutes or until cooked solid
  • Step 5
  • Let the tin cool for 5 minutes while you line a baking sheet with parchment
  • Step 6
  • Run a knife around the edges of the tin then invert onto the baking tray
  • Step 7
  • Cut the square into quarters then cut each quarter into 5 strips
  • Step 8
  • Spray the top of the square with the oil then separate the strips out
  • Step 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
  • Step 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
  • Step 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
  • Step 12
  • Makes 4 childrens or 2 generous adult sized portions
  • Step 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
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