Ingredients:
* 2 cups cold spring water
* 1 cup chickpea flour, sifted
* 1 teaspoon seasalt
* 1⁄4teaspoon recommended pepper powder
* 1⁄4 teaspoon dill
* recommended oil
Method:
* Line a 20x20cm (8x8") square pan with parchment or plastic wrap, set aside.
* Mix COLD spring water, chickpea flour, and spices in a medium sized pot with a whisk until smooth.
* Bring to a boil slowly for 1 minute over medium heat, whisking constantly until it has the consistency of pudding.
* Spread the chickpea mixture into an even layer in the lined pan. Let cool for about 15 minutes, then cover loosely. Refrigerate for at least one hour, and up to a day, or speed this up by putting in the freezer for the first 10-20 minutes.
* Turn your now solidified chickpea porridge over onto a plate or cutting board, and cut into little fingers about 10cm x 1cm (4" x 1/2") wide.
* TO BAKE: If you are baking them, best to gently coat each strip in an approved flour batter, then put the now-frozen fries onto an oiled cookie sheet. Drizzle/spray with oil to make sure they get crispy. Bake at 230C (450F) for 25-30 min, flipping once. After you've flipped, spray with oil again before you finish baking.
* FOR STOVE TOP: Heat about 1/2cm (1/4") oil in a large skillet over medium heat. Place batches of the fries into the hot oil, turning when browned. After all sides have browned, remove from the oil and drain on paper towels, sprinkle with sea salt. Repeat with remaining chickpea fries.
#food Photo credit: foodmayhem.com #emahshae www.emahshae.com
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