Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free

I haven't made these for a while! Make sure your veggie stock is good and strong or the beany taste of the flour will overpower them
Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free
I haven't made these for a while! Make sure your veggie stock is good and strong or the beany taste of the flour will overpower them
Steps
- 1
Preheat the oven to gas 6/ 200C / 400°F and line an 8" square cake tin with parchment paper
- 2
Soak the cashews in boiling water for an hour while you make the fries
- 3
Mix the flour, stock and chopped herbs together in a bowl then pour into the square tin
- 4
Bake for 25 minutes or until cooked solid
- 5
Let the tin cool for 5 minutes while you line a baking sheet with parchment
- 6
Run a knife around the edges of the tin then invert onto the baking tray
- 7
Cut the square into quarters then cut each quarter into 5 strips
- 8
Spray the top of the square with the oil then separate the strips out
- 9
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
- 10
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
- 11
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
- 12
Makes 4 childrens or 2 generous adult sized portions
- 13
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.wasmer.app/us/recipes/332798-vickys-eggless-mayonnaise-gluten-dairy-egg-soy-nut-free
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