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

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Quick Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free estimated approx 50 mins.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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 it.

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

Ingredients and spices that need to be Take to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Garlic Aioli
2. 40 grams (1/4 cup) unsalted cashew nuts
3. 1 avocado
4. 1 clove garlic
5. 1 tbsp lemon juice
6. 1 tsp apple cider vinegar
7. salt
8. water - 80 to 120mls (1/3 to 1/2 cup) depending on how thick you like it
9. Herbed Chickpea Fries
10. 240 grams (1.5 cups) chickpea / garbanzo flour, measured out then sifted
11. 360 ml strong vegetable stock
12. 6 tbsp (1/4 cup) roughly chopped fresh dill, parsley or coriander/cilantro
13. spray oil for later

Instructions to make 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

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So that is going to wrap this up for this exceptional food How to Make Speedy Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!