Chickpea Fries with Smoky Tahini-Yogurt Sauce
Prep: 15 minutes plus chilling
Cook: 24 minutes • Serves: 4
2 cups whole milk
1 teaspoon kosher salt
1/2teaspoon ground black pepper
1/2teaspoon ground cumin
1-1/2cups chickpea flour
1/4cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon tahini
1/2teaspoon smoked paprika
1/3cup safflower oil
1/4cup chopped fresh mint
1 tablespoon black and/or white sesame seeds
1.Spray 9-inch square baking dish with cooking spray. In large saucepot, heat milk, 1/2 teaspoon salt, pepper and cumin to a simmer over medium heat; gradually whisk in flour until smooth. Reduce heat to medium-low; cook 3 minutes, whisking constantly. Spread mixture in prepared dish; cover and refrigerate 2 hours. Makes about 2 cups.
2.In small bowl, whisk yogurt, lemon juice, tahini and paprika until smooth.
3.Invert flour mixture onto cutting board; cut into 3 x 1/2-inch long strips. In large skillet, heat oil over medium-high heat 2 minutes or until very hot. In batches, add fries and cook 4 minutes or until golden brown and crisp, turning occasionally; transfer to paper towel-lined cookie sheet. Sprinkle fries with remaining 1/2 teaspoon salt, mint and sesame seeds; serve with sauce.
Approximate nutritional values per serving:
409 Calories, 27g Fat (5g Saturated), 14mg Cholesterol,
562mg Sodium, 28g Carbohydrates, 4g Fiber, 14g Protein
Dietitian’s tip:
> An air fryer can work as a good alternative for cooking.