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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free using 13 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free:
  1. Prepare Garlic Aioli
  2. Make ready (1/4 cup) unsalted cashew nuts
  3. Prepare avocado
  4. Prepare garlic
  5. Prepare lemon juice
  6. Take apple cider vinegar
  7. Get salt
  8. Make ready water - 80 to 120mls (1/3 to 1/2 cup) depending on how thick you like it
  9. Make ready Herbed Chickpea Fries
  10. Take (1.5 cups) chickpea / garbanzo flour, measured out then sifted
  11. Get strong vegetable stock
  12. Get (1/4 cup) roughly chopped fresh dill, parsley or coriander/cilantro
  13. Take spray oil for later
Steps to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free:
  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.com/us/recipes/332798-vickys-eggless-mayonnaise-gluten-dairy-egg-soy-nut-free

So that’s going to wrap this up for this special food vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!