Chickpea Fries {Vegan}

What foods are you really missing in this pandemic? I miss Cartem’s donuts, of course. I miss the truffle fries at Lift or at Joey’s, which I usually share with my BFF and a side of gossip. I miss trying out new-to-me places.

One of my favourite vegan treats in the city are the Chickpea Fries from Chickpea. I actually think they are probably doing takeout so I could get some if I wanted, but I’m hardly leaving my neighbourhood these days. I’m pretty much restricting myself to what I can walk to (and Costco). Thankfully, my neighbourhood has lots of small places where I can stock up on produce and other perishables.

The Chickpea Fries from Chickpea

Besan or chickpea flour, has been a pantry staple for me for many years now. It’s high in protein, and has both sweet and savoury applications (as anyone of South Indian or Persian descent can attest). It’s also gluten free. In vegan cooking, it makes great, creamy sauces without butter or milk. So, yeah, it’s something that’s always in my cupboard.

I’ve made polenta fries before (I loved them so much I put them in my first cookbook), but I’d never even considered doing something similar with chickpea flour until I tried the chickpea fries from Chickpea. I was immediately hooked! Soft and creamy on the inside, crispy on the outside… these are so good.

Chickpea Fries

Of course, it was the kind of treat I could only have at a restaurant, since I don’t deep fry at home, but! Then I got the Breville Smart Oven Air with an air fryer setting, and now all my chickpea fry dreams are coming true, and yours can too!

The concept here is the same as polenta, you just sub out besan for cornmeal.

Chickpea Fries Airfyer

Chickpea Fries

Ingredients

  • 2 cups water
  • 1 cup besan or chickpea flour (sifted)
  • 1 tsp salt
  • 1/2 tsp cumin

Method:

  1. Prepare a 7″ square pan by brushing it with vegetable oil.
  2. In a small-medium saucepan, bring the water and salt to a boil. Add the cumin and stir. Now slowly stream in the chickpea flour, using a whisk and whisking all the time.
  3. Once all the flour is added, reduce the heat and continue to cook for a few minutes, stirring constantly, until the mixture is smooth and thick.
  4. Pour the hot mixture into the prepared pan, and smooth the top as best you can.
  5. Place in the fridge for at least an hour or overnight to set.
  6. Remove from the fridge when set, and turn out onto a cutting board. Cut into “fries.”
  7. Preheat your airfryer to 400, and arrange the fries on the fryer basket. Spritz with oil the parts that don’t have any oil on them.
  8. Fry for 10 minutes, then shake/flip and cook for 5 minutes more.
  9. Remove from fryer, season while hot and serve with a drizzle of balsamic reduction or pomegranate molasses. I serve mine with vegan aioli for dipping.

 

Cloud Matcha Tea

Last week, I shared the internet craze with you called “Cloud Coffee” or “Dalgona Coffee.” It’s this method of whipping up instant coffee with sugar and water that makes it into a mousse- or cloud-like consistency. You then spoon it over hot or cold milk to make a refreshing coffee drink (sort of, I didn’t actually like it).

In discussing this drink online with some friends, one of the questions someone posed me was, could you do it with matcha? So, I set out to find out…

Cloud Matcha Tea

First of all, just let me say, it doesn’t work the same way. I put the matcha, sugar and water in the workbowl of my mixer and turned it on, and nothing. Zip. Nada. It was not happening. Clearly, there is something in the instant coffee that makes it fluff up.

So then, of course, I thought of aquafaba. I tried adding some to the matcha mixture, but it didn’t work. So I scrapped the entire operation and started over. Such is the nature of recipe development. 🙂

This time, I started with the aquafaba. I whipped it for a while, then added in the sugar. When I got it to the right, cloud-like consistency, then I added in the matcha, and ta-da! Cloud Matcha Tea!

If you’re not vegan, and they don’t make you nervous, you can substitute egg whites for this. Just be careful to not beat them too long, as it’s easier to over beat egg whites than it is to over beat aquafaba (over beating aquafaba is basically impossible, actually).

“Cloud” Matcha Tea

Ingredients:

  • 2 tbsp aquafaba
  • 2 tbsp sugar
  • 1 tbsp matcha powder

Method:

@findbexHow to make “Cloud” Matcha Tea. ##matcha ##tea ##cloud ##dalgona ##fyp ##foryoupage♬ original sound – findbex

« Older Entries Recent Entries »