Recipe: Appetizing Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free

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We hope you got insight from reading it, now let's go back to vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free recipe. To cook vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free you need 13 ingredients and 13 steps. Here is how you do it.

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

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

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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