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“this recipe come from the truck food cookbook”

Ingredients Nutrition


  1. place the first 5 ingrediants in a heavy pot over high heat and stir to mix.
  2. gradually add the water while stirring with a slat-edged wooden spatula.
  3. you want to avoid lots of lumps of flours, but a few are ok. while stirring constantly gradually lower the heat as rhe mixture thickens.
  4. the chickpea mixture is done once it pulls away from the bo0ttem & sides of the pot as you stir it. 10-15 minutes.
  5. when most of the water has been asorbed add the parsley.
  6. lightly oil a rimed baking sheet.
  7. transfer the chickpea mxture to the baking sheet, spreading it out evenly so that it covers the pan completly.
  8. oil the bottom of the second baking sheet place this pan on top of the mixture and press firmly to create a smooth even surface, then remove the top pan.
  9. let the mixture cool completly, then cut into stick about 1/4 inch wids and 2 1/2 inches long.
  10. heat the oil in a deep fryer or dutch oven over high heat until a deep fry thermomotor attached to the side regesters 350 degrees ferenhite.
  11. working in batches and being carfull not to overcrowd the pot carefully add the chickpea sticks to the oil and cook until crisp, about 4 minutes.
  12. using a slotted spoon transfer the fries to paper towels and serve with lemon wedges and mayo, is desired.

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