Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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 it.
The ingredients needed to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free:
- Take Garlic Aioli
- Make ready 40 grams (1/4 cup) unsalted cashew nuts
- Get 1 avocado
- Get 1 clove garlic
- Make ready 1 tbsp lemon juice
- Make ready 1 tsp apple cider vinegar
- Get salt
- Make ready water - 80 to 120mls (1/3 to 1/2 cup) depending on how thick you like it
- Make ready Herbed Chickpea Fries
- Prepare 240 grams (1.5 cups) chickpea / garbanzo flour, measured out then sifted
- Make ready 360 ml strong vegetable stock
- Prepare 6 tbsp (1/4 cup) roughly chopped fresh dill, parsley or coriander/cilantro
- Make ready 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 it up for this exceptional food vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
