Chickpea Frites with Roasted Garlic Aioli and Chimichurri
Crispy on the outside, fluffy and warm on the inside… these chickpea frites are like little pillows of joy. Paired with roasted garlic and smoked paprika aioli for dipping and chimichurri for topping and I am in heaven. These are a traditional Italian street food, with an updated flavor combo. An appetizer sure to impress.
Servings 6 people
Ingredients
For the Frites
- 2 cups chickpea flour
- 3 cups water
- ½ tsp ground red pepper
- 1 tsp salt
- pepper to taste
- oil for frying
Roasted Garlic Aioli
- ½ cup vegan mayo
- 2 Tbs olive oil
- 2 tsp lemon juice
- 1 tsp smoked paprika
- 1 head of roasted garlic
- salt and pepper to taste
Chimichurri
- ½ cup cilantro
- ½ cup parsley
- ¼ yellow onion chopped
- 1 Tbs apple cider vinegar
- 1 Tbs lemon juice
- ½ tsp red pepper flakes
- 2 cloves garlic minced
- 2 Tbs olive oil
Instructions
- Grease an 8×8 baking dish with olive oil or spray.
- In a medium sauce pan combine chickpea flour, water, ground red pepper, salt and pepper. Heat over a medium-low flame, whisking consistency until thick, about 5 minutes. Once the dough is smooth and thick, pour into the baking dish. Let cool for about an hour in the fridge.
- To make the chimichurri, toss all ingredients in a food processor or blender and pulse until everything is finely chopped and combined. Place in an airtight container and set aside.
- For the aioli, using a blender combine mayo, olive oil, lemon juice, paprika, roasted garlic, salt and pepper. Blend until smooth, then place in airtight container and store in fridge.
- Once the chickpea dough is firm, gently wiggle it out of the dish and place on cutting board. Cut into 2 inch strips. Cut each strip in half on the width to make a thinner piece. Cut each strip into triangles.
- Heat enough oil to cover the surface of a cast iron skillet. Once heated and shimmering, use tongs or a fork to carefully place triangles in the oil. Let each side fry for 2-3 minutes, until golden. Once all the sides are browned, place on paper towels to drain. Avoid overcrowding the pan, instead fry in batches.
- To serve, place chickpea frites on parchment paper and serve with chimichurri and aioli. Enjoy!
Notes
If you're short on time, I'd recommend skipping the Chimichurri. These can stand on their own with the roasted garlic aioli, but as a sauce gal, I say the more the merrier.