Baked Chickpea Fries with Scallion-Parsley Raita and Seasonal Roasted Vegetables

Chickpea fries are traditionally deep fried like regular french fries but it's far too hot outside and in my house to heat up a big pot of oil. Baking these fries still results in a crisp exterior and creamy center. For a new flavorful snack for parties or lunch, try these fries made with protein-rich garbanzo bean flour. This type of flour can be found in stores that stock Bob's Red Mill products as well as Indian grocery stores under the name Besan flour. Try spicing up these fries with different spices and herbs like creole seasoning, dill or curry.

Baked Chickpea Fries
1/2 cup yellow medium ground cornmeal
1 1/4 cup garbanzo bean flour
3 1/2 cups water
2 garlic cloves, grated
1 tbl sea salt
1 1/2 tsp cumin
1 tsp turmeric
1/2 tsp cayenne
1/2 tsp black pepper
1 tsp lemon zest
2 tbl roughly chopped fresh parsley
3 tbl extra virgin olive oil

Line a baking sheet with foil on the sides and bottom.
Combine the cornmeal, garbanzo bean flour, water, garlic, salt, cumin, turmeric, cayenne, pepper and lemon zest in a large pot over high heat. Whisk gently every few minutes to prevent the bottom of the pan from sticking and burning. Once the mixture starts to thicken and bubble, use a spatula to stir lightly for five minutes of so until the mixture turns into a thick dough that pulls away from the sides. Add the parsley and pour onto the baking sheet. Spread evenly into a flat layer and top with seran wrap. Press another baking sheet on top to flatten and chill for at least one hour into a solid form.
Once the chickpea mixture has chilled and is solid, slice into long fries.
Preheat the oven to 450. Line a baking sheet with foil. Brush the fries with oil and bake for 10 minutes. Turn and bake 5 minutes more until crisp and golden brown. Sprinkle with sea salt and serve with scallion-parsley raita.

Scallion-Parsley Raita
8 oz plain vegan yogurt (if you can't find plain flavor, substitute vegan sour cream thinned down with a bit of unsweetened almond milk)
3 scallions, minced
3 tbl roughly chopped parsley
1 tbl lemon zest
sea salt and pepper to taste

Combine all of the ingredients and let chill for one hour to allow flavors to marinate.

Seasonal Roasted Vegetables
2 zucchini, cut into long wedges
2 summer squash, cut into long wedges
1 bunch pencil asparagus, ends trimmed
2 tbl lemon zest
juice of 1/2 lemon
2 tbl roughly chopped fresh parsley
salt and pepper
3 tbl extra virgin olive oil

Preheat the oven to 425. Toss the zucchini, squash and asparagus with the remaining ingredients. Lightly roast in a single layer on a baking sheet for 10-15 minutes.