Serves 8-10 | 30 minutes active time
At first glance, this recipe may seem challenging. Don’t sweat it. As Scott would say, use excellent ingredients and charge forth – you won’t regret it. Final amount is approximately 3 quarts or 75 fries each, cut 1/2 inch by 1/2 inch by 4 inches.
2 tablespoons olive oil
1 large yellow onion, diced
5 cloves garlic, finely chopped
1 sprig rosemary, minced
1 tablespoon sambal
2 1/2 quarts hot water
5 1/2 cups chickpea flour
In a thick-bottomed pot, sweat onions and garlic in olive oil. Add rosemary and sambal. Add 1 1/2 quarts hot water to the pot and bring up to a simmer. In a large bowl, make a slurry with chickpea flour and the remaining 1 quart hot water. Make sure the slurry is smooth. Add slurry to the simmering pot and vigorously whisk until you can no longer use the whisk. Switch to a long wooden spoon, and lower the heat to medium. Continue stirring, making sure to scrape the sides as well as the bottom of the pot. Cook until the chickpea flour is smooth and the flour taste is cooked out. Add salt to taste.
Pour onto a greased sheet tray, making sure the sheet tray is flat. Spread thin with plastic spatula, getting the batter as square as possible. Place a second sheet tray with a greased bottom on top of the evenly spread batter. This will help the batter evenly set. Let it cool in the refrigerator overnight.
Cut into 1/2-inch by 1/2-inch french fry shapes. Shallow-fry the chickpea fries in a tall, straight-sided pot containing at least 2 inches of 375° canola oil for approximately 3 1/2 minutes. Serve with seasonal ketchup.