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Chickpea Fries with Orange Preserved Lemon Sauce
French fry variations are showing up as appetizers and sides on menus around the country. Here, chickpeas stand in for potatoes, resulting in a Middle...
Servings
8
8
Cuisine Type
- mediterranean
Day Part
- dinner
- lunch
- snack
Menu Part
- appetizer
Main Ingredient
- Dairy
- Fruits
Source: USA Dry Pea and Lentil Council
French fry variations are showing up as appetizers and sides on menus around the country. Here, chickpeas stand in for potatoes, resulting in a Middle Eastern take on an iconic American food. In step with today’s trends, the preserved lemons add a salty-citrus accent to the dipping sauce.
Ingredients
Chickpea Fries:
2 1/2 cups water
1 clove garlic, minced fine
2 cups whole milk
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. espelette or smoked paprika
3 cups chickpea flour (reserve 1 cup for dusting)
1 cup cooked chickpeas, roughly chopped
2 cups Parmesan cheese, finely grated
1/2 cup extra virgin olive oil
1 gal. canola oil
Orange Preserved Lemon Dipping Sauce:
2 oranges, juiced and zested
2 preserved lemons, juiced and peel minced fine
1 tbsp. red wine vinegar
1/4 cup extra virgin olive oil
Salt to taste
Steps
Prepare Fries: Place water, garlic, milk, salt, cayenne and espelette or paprika in a non-reactive saucepot over high heat; bring to a boil.
Lower heat to gentle simmer and whisk in chickpea flour. Whisk just until smooth. Cook mixture for about 5 min., constantly stirring with a high-heat spatula, to make sure there is no scorching.
Once flour is nearly cooked, fold in chopped chickpeas, Parmesan cheese and extra virgin olive oil. Stir until well incorporated and hot. This should take about 4 additional min.
Place mixture on a plastic wrap-lined 1- by 12-in. tray. Cover with plastic wrap and push down mixture to form an even layer. Refrigerate at least 2 hr. or until completely chilled.
Meanwhile, prepare Orange Preserved Lemon Dipping Sauce. In small bowl, combine all ingredients; mix well.
Turn well-chilled chickpea layer onto a cutting board. Cut the fries 12 times in 1-in. pieces and then cut each strip into 4 pieces, forming 48 pieces.
Heat canola oil in a large stainless steel fry pot to 350ºF. Dust fries with remaining chickpea flour and fry in 4 batches until hot and golden brown.
Drain on paper towels to remove excess oil. Serve immediately with Orange Preserved Lemon Dipping Sauce.
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