HIGH PROTEIN VEGAN RECIPE | Panisse (Loaded Chickpea Fries)

HIGH PROTEIN VEGAN RECIPE | Panisse (Loaded Chickpea Fries)


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pardsa200sl276slmult1f0fs36lang9 Hi guys. In this video I’l be making panisse
which is sort of like french fries but made with chickpea flour. I’ll be baking these
in this recipe as a healthier alternative, but classic panisse is actually deep fried
so if healthy isn’t your thing, go ahead and deep fry these bad boys. This dish is loaded
with a bunch of different things, but if you’d like to keep it simple then it’s fine to just
skip all the garnishes and just make the panisse by itself.par
Start by measuring out the ingredients for the pickles. 50 mililitres of white wine vinegar.
50 mililitres of water. 2.5 grams of iodized salt. Stir well to dissolve the salt. Add
a few small sticks of celery to the liquid and leave to pickle for at least a few hours.par
For the pickled onion, measure out 55 grams of water in a blender. Add some chopped red
beets. Blend to extract the colour. Strain through a fine mesh sieve. Discard the pulp.
The liquid will be used for colouring the onions. Measure out 50 mililitres of the beet
liquid. Measure out 50 mililitres of white wine vinegar. Add 2.5 grams of iodized salt.
Stir well to dissolve the salt. Add some sliced red pear onions and leave to pickle for at
least a few hours.par To make the panisse, add some chickpea flour
and a little bit of water to a big bowl. Add garlic powder and iodized salt. Whisk till
smooth. Add the remaining water and whisk till smooth. Add the mixture to a large deep
pan. Cook over medium heat while stirring constantly. Cook the mixture until thick.
It is done when the raw beany taste has been cooked out. Add some lemon zest. Chopped parsley
and chopped dill and mix well. Add the mixture to a non-stick small baking tray. Even it
out with a rubber spatula. Place a parchment paper on top and slightly weigh it down with
another baking tray. Leave to chill overnight in the fridge.par
To make the mayonnaise, set up a pot of boiling water with a bamboo steamer. Add some roasted
cashews and steam until soft. In a small blender, add some extra-firm tofu. Steamed cashews.
White wine vinegar. Lemon juice. Water. Iodized salt. Ground mustard. Maple syrup. Blend until
very smooth. Add half of the mayo into a squeeze bottle. Add the rest of the mayo into a bowl.
Add some garlic powder. Paprika. Cayenne pepper. Stir well to combine. Add the spicy mayo to
a squeeze bottle.par To make some crispy chickpeas, lay out some
canned chickpeas on a tray. Pop it in a convection oven set at 400’b0F or in my case, I’m using
the air-fry setting. Remove from the oven when the chickpeas are crispy and golden brown.par
To finish up with the pickled celery, remove them from the liquid and cut them into small
dice.par Once the panisse has been completely chilled
and set, flip it over onto a cutting board. Portion them into finger sized pieces. Lay
them out on a baking tray lined with parchment paper. Pop them in a convection oven set at
450’b0F. Remove from the oven once it is crispy and golden brown.par
To plate, stack the panisse in a bowl. Scatter some crispy chickpeas. Drizzle on some mayo.
Then some spicy mayo. Sprinkle on some chopped chives. Pickled celery. Roasted pinenuts.
Pickled onion. Dill. And finally coarsely ground black pepper.par
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