Crispy Chickpea Triangles
This recipe creates crispy chickpea triangles that are perfect for a light and flavorful meal. The triangles are made with chickpea flour and seasoned with aromatic herbs and onion before being fried to a golden brown crisp. Serve them alongside a vibrant green salad dressed with a zesty Meyer lemon vinaigrette for a refreshing and satisfying dish that will delight your taste buds.
— Constant Cookbook
Ingredients
- 1 1/2 cups chickpea flour
- 3 cups water
- 1 tsp. sea salt, plus more, to taste
- 2 Tbs. olive oil, plus more for frying
- 1 onion, finely diced
- 1 tsp. nutritional yeast (optional)
- 1 Tbs. minced fresh rosemary or chopped fresh thyme
- 1 Tbs. chopped fresh flat-leaf parsley
- A small green salad using frisée or other greens
- 1 shallot, finely diced
- Grated zest of 1 Meyer lemon
- 1 1/2 Tbs. fresh Meyer lemon juice
- 1/4 tsp. sea salt
- 1 tsp. Dijon mustard (optional)
- 5 Tbs. extra-virgin olive oil
- Green chickpeas for garnish (optional)
Instructions
- Oil a 9-by-13-inch baking pan or gratin dish. In a bowl, whisk the chickpea flour into the water with the 1 tsp. salt and set aside.
- In a 2- or 3-quart saucepan over medium-low heat, warm the 2 Tbs. olive oil. Add the onion, stir in the yeast, rosemary and parsley and cook, stirring occasionally, until the onion has softened, 6 to 7 minutes. Season with salt.
- Give the chickpea slurry a stir, then whisk it into the onion mixture. Increase the heat to medium and cook, stirring continuously with a whisk, until the mixture thickens. Chickpea flour tends to clump up as it absorbs liquid, so be sure to reach around the edges of the pan. Cook for 5 minutes, taste the mixture for salt, then pour it into the prepared pan. Spread it out evenly, then cover with a piece of waxed paper or plastic wrap and refrigerate until cool and firm, at least 2 hours but overnight is even better.
- Before you fry the triangles, prepare the salad greens and make the vinaigrette: Put the shallot, lemon zest, lemon juice and salt in a bowl. Let stand for 10 minutes, then whisk in the mustard and olive oil. Dress the salad just before serving.
- Cut the cooled chickpea cake into quarters crosswise, then cut each quarter into 5 triangles. Pour enough olive oil into a cast-iron or nonstick fry pan to coat it generously and set it over medium heat. (Use 2 pans if you want to fry a lot of triangles at once.) When the oil is hot, add as many triangles as will fit comfortably and cook until they are browned and crisp on the bottom, then carefully turn them and brown the second side. The frying time should be 4 to 5 minutes per side.
- Arrange at least 3 triangles on each individual plate and heap the salad in the center. Scatter green chickpeas onto the plate and serve immediately. Makes about 20 triangles.
- <b>Variations: </b>Accompany these crispy triangles and salad with romesco sauce. Substitute fava bean leaves tossed with the vinaigrette in place of other greens.
- Adapted from <i>Vegetable Literacy,</i> by Deborah Madison (Ten Speed Press, 2013).
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