Good Morning Texas on WFAA TV here in Dallas asked me to highlight the latest food trends. In addition to the ancient grain craze (chia squeeze pouches, sprouted seed chips, etc.) it seems ‘exotic’ flours are also popular. If you go to any natural food store you’ll see Black Bean Flour, Almond Flour, Rice Flour and Flaxseed Flour. I experimented with chickpea flour (aka Garbanzo) and found these Chickpea Fries delectable to eat. Packed with protein, chickpea fries are simple to make and a hit with kids. My 3-year-old loved this test batch I made. I drizzled a smidge of truffle oil into the batter, then dusted them with parmesan after I pan fried them. If you’d like to see the video tutorial, click on the link above. Thanks for stopping by and please let me know what recipe you’d like to see next!
- 1 cup chickpea flour
- 2 cups water
- salt to taste
- 1–2 tablespoons olive oil
- parmesan to taste
- In a large sauce pan bring 2 cups of water to boil.
- Slowly pour in the chickpea flour, whisking vigorously.
- Add a drizzle of olive oil and a large pinch of salt.
- Whisk on low heat for 1-2 more minutes.
- Pour onto a greased pyrex and smooth until a quarter inch thick.
- Refrigerate for 1 hour.
- Slice long strips and pan fry in a couple tablespoons of vegetable or coconut oil.
- Drain on a paper towel and toss with parmesan cheese.
- Serve immediately.
Keywords: chickpea, fries, parmesan