CHICKPEAS – NOT YOUR AVERAGE FRIES

These fries are not the kind from France,
They make me do the Dubke dance!

Cumin, Sumac, Seven Spice
Aromas melding to entice.

These flavors from the Middle East,
Will make you want to grab and feast.

CHICKPEA FLOUR FRIES
4 cups Water
2 cup Chickpea (garbanzo) Flour
1 tsp. Cumin (optional)
1 T Kosher Salt
2 cups Vegetable Oil
1/3 cup Sumac

Place the water in a pot with the salt and bring to a boil. Add the cumin to the chickpea flour. Pour into the water and whisk vigorously until all of the water is absorbed and there are no lumps, about 2-3 minutes. You are looking for the consistency of polenta. Take the pot off the heat.  There should be plenty of salt but now is the time to taste and make sure.  These fries are all about the salt.

Line a baking sheet with a silpat or wax paper. Pour the chickpea mixture onto the baking sheet and spread evenly. Set aside to firm for about 30 minutes.

After thirty minutes, take a knife and gently cut the mixture into rectangular pieces. Use your judgement as to the size.

Add the vegetable oil to a deep pan. Turn the heat to medium high. Once the oil is hot enough (you will get a nice sizzle) add some fries (about 8 at a time) and cook until they are golden brown and crispy on the outside. Take them out and place on a paper towel lined plate. Sprinkle lightly with sumac. Transfer to dish and serve immediately.

7 SPICE DIPPING SAUCE
1 Cup Yogurt (thin – not thick Greek style)
2 tsp. 7 Spice (found at any mediterranean market)
1/4 tsp. Salt
2 tsp. Shatta (Harissa or any other hot sauce will do)

I would leave out the cumin in the chickpea fries if you are using this sauce.  There is enough flavor in the seven spice mix. Combine all ingredients and mix thoroughly. Place into a bowl for dipping.

YOGURT MINT DIPPING SAUCE
2/3 cup Yogurt (thin – not thick Greek style)
1 small clove Garlic
1 1/2 T mint, chopped fine
1/8 tsp. Kosher Salt