Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free using 13 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free:
- Take Garlic Aioli
- Get 40 grams (1/4 cup) unsalted cashew nuts
- Prepare 1 avocado
- Make ready 1 clove garlic
- Get 1 tbsp lemon juice
- Take 1 tsp apple cider vinegar
- Make ready salt
- Take water - 80 to 120mls (1/3 to 1/2 cup) depending on how thick you like it
- Make ready Herbed Chickpea Fries
- Take 240 grams (1.5 cups) chickpea / garbanzo flour, measured out then sifted
- Get 360 ml strong vegetable stock
- Prepare 6 tbsp (1/4 cup) roughly chopped fresh dill, parsley or coriander/cilantro
- Get spray oil for later
Instructions to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free:
- Preheat the oven to gas 6/ 200C / 400°F and line an 8" square cake tin with parchment paper
- Soak the cashews in boiling water for an hour while you make the fries
- Mix the flour, stock and chopped herbs together in a bowl then pour into the square tin
- Bake for 25 minutes or until cooked solid
- Let the tin cool for 5 minutes while you line a baking sheet with parchment
- Run a knife around the edges of the tin then invert onto the baking tray
- Cut the square into quarters then cut each quarter into 5 strips
- Spray the top of the square with the oil then separate the strips out
- 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
- 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
- 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
- Makes 4 childrens or 2 generous adult sized portions
- 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
So that’s going to wrap this up for this special food vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
