Italian Baked Chickpea “Fries”
Ingredients:
- Nonstick cooking spray
- 2 tsp nutritional yeast
- 1 1/2 tsp finely chopped fresh rosemary
- 1 1/4 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp dried oregano
- 2 1/2 cups (600 ml) water
- 3 tsp olive oil, divided
- 1 1/4 cups (115 g) chickpea flour
- 1 cup (240 ml) jarred vegan marinara sauce for serving, optional
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Lightly spray a rimmed baking sheet with nonstick cooking spray (or, if preferred, with a small amount of olive oil). Line a separate baking sheet with parchment paper.
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In a small bowl, combine nutritional yeast, rosemary, salt, garlic powder and oregano. Set aside.
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In a saucepan, place water and bring to a boil. Add 2 tsp olive oil and reduce heat to medium-low.
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Add chickpea flour in a steady stream, along with spice blend. Whisk to combine, and continue to whisk constantly for about 5 minutes. The batter will become thick and will eventually start to pull away from the sides of the pan.
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Turn off the heat and carefully pour the batter onto the lightly greased (non-parchment) baking sheet, using a rubber spatula to spread the batter evenly and quickly until it is about 1-2-inch thick (it will resemble a large oval or rectangle shape). The batter will begin to firm up right away.
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Cover the cookie sheet with plastic wrap and place in the refrigerator for a minimum of 30 minutes, and up to overnight. While the chickpea fry batter is chilling, preheat the oven to 425°F (220°C).
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Once the batter has set, cut into 1/2–3/4-inch wide French fry-type strips on the cookie sheet. Transfer and re-arrange the chickpea fries on the parchment-lined sheet in an even layer and lightly brush with remaining 1 tsp olive oil.
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Bake for 28–30 minutes, turning halfway, or until lightly puffed and golden. Remove from oven and let cool for 5 minutes before serving. Serve hot with warmed marinara sauce (if using).
Nutrition Information Per Serving:
151 calories, 5.6 g total fat, 0.7 g saturated fat, 1.3 g polyunsaturated fat, 3.1 g monounsaturated fat, 0 mg cholesterol, 756 mg sodium, 283 mg potassium, 17.9 g total carbohydrates, 3.6 g fiber, 3.1 g sugar, 7.3 g protein, 1% calcium, 9% iron
