Steps to Make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free in A Minutes for Beginners

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. 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 fine and they look fantastic.

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To get started with this recipe, we must 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.

The ingredients needed to make Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free:

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

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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

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