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

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make 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 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 favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. 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 cook 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. Prepare 40 grams (1/4 cup) unsalted cashew nuts
3. Get 1 avocado
4. Make ready 1 clove garlic
5. Prepare 1 tbsp lemon juice
6. Make ready 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. Prepare Herbed Chickpea Fries
10. Make ready 240 grams (1.5 cups) chickpea / garbanzo flour, measured out then sifted
11. Prepare 360 ml strong vegetable stock
12. Take 6 tbsp (1/4 cup) roughly chopped fresh dill, parsley or coriander/cilantro
13. Get spray oil for later

Instructions 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 with this special food vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!