Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, vickys herb & chickpea 'fries' with garlic & avocado aioli, gluten, dairy, egg, soy & nut-free. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Vickys Herb & Chickpea 'Fries' with Garlic & Avocado Aioli, Gluten, Dairy, Egg, Soy & Nut-Free is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have 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 that.

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

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

So that is 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 confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!