CHICKPEA FRIESAs good as, maybe better than, French fries. Even though they require two steps - making the chickpea porridge, then shaping and frying - they're not much more difficult and are far more reliable. You can produce them ahead of tome and flavor them in at lease a dozen different ways, serving them with just about any sauce you like.
Neutral oil, like grapeseed, corn, for greasing and frying
1 cup chickpea flour, sifted
Salt and freshly ground black pepper (to taste)
2 tablespoons extra virgin olive oil
Finely grated Parmesan cheese (for garnish)
Lemon wedges (for serving)
Grease a baking sheet or pizza pan with a rim and set aside.
Bring 2 cups of water to a boil in a medium pot. Gradually add the chickpea flour with a large pinch of salt and pepper, whisking constantly to prevent lumps from forming. Reduce to a gentle bubble, stir in the olive oil and cook for just a minute.
Scoop the chickpea mixture onto the prepared pan and spread into an even layer. Let cool for a few minutes and then cover loosely with parchment or plastic. Refrigerate until chilled through, about 30 minutes (but up to a day, covered tightly, after it's completely cool).
WHEN READY TO COOK:Put 1/8 to 1/4 inch oil in a large skillet over medium heat.
Meanwhile, cut the chickpea flour mixture into 3 x 1/2-inch fries (or unto triangles or into rounds using a cookie cutter).
Gently put batches of the fries into the hot oil, rotating them gently for even cooking and browning on all sides, about 3 to 4 minutes. Drain the fries on paper towels and immediately sprinkle with salt, lots of pepper and a good dusting of Parmesan if you like.
Serve hot or at room temperature with lemon wedges.
Variation:
Peanut and Chickpea Fries
Replace half of the chickpea flour with peanut flour. Serve savory or sweet (sprinkled with confectioner's sugar). The peanut flour adds a wonderfully nutty flavor.
Source:
How To Cook Everything by Mark Bittman