Chickpea Fries and Friendship…Well Worth the Detour!

After having traveled 22 hours from Cape Town, South Africa to Washington Dulles, transferred my luggage and checked in for my flight to Montreal, Canada, I thought I was home free! Never count your chickens before they hatch.

20 minutes prior to boarding, United Airlines announced the cancellation of my flight due to weather. Looks of despair, a frantic sprint to the help counter and finally a new ticket gave me hope that I would make it to Montreal that night. Sadly that was not in the cards. When I arrived at Boston‘s Logan Airport, I discovered that I had no flight to Montreal until the next day at 7 a.m.

To make a long story short, I ended up in Cambridge, staying with friends who introduced me to their favorite corner restaurant. Chef Will Gilson, of Gilson’s Garden at the Cellar, is a man after my own heart or at least my stomach. It is here that I had the chance to taste, and later acquire the recipe for his chickpea fries. A simple yet satisfying dish that is great served with a homemade tomato sauce and some farm fresh cheese.


Chickpea fries and friendship…well worth the detour!
Prep time:
Cook time:
Total time:
Serves: 6
[i]I was first treated to these fries in Cambridge when my flight was cancelled and a friend put me up for the night.[/i]
  • 2 cups milk
  • 2 cups chickpea flour
  • 1 cup crated Parmesan cheese
  • 1 tsp salt
  1. Bring milk and salt to a boil in a medium saucepan.
  2. Wisk in 1 cup of chickpea flour.
  3. Wisk in 1 cup parmesan cheese.
  4. Wisk in final cup of chickpea flour.
  5. Cook for a few minutes over low heat. Mixture will begin to form a ball.
  6. Spread out in a pyrex dish.
  7. Let cool and slice into fry shaped pieces.
  8. Serve with roasted tomatoes
  9. Heat olive oil and fry until golden on all sides.
They can also be made for vegans by using a rice or soy milk rather than cow’s milk and a Parmesan cheese substitute. Enjoy!




They can also be made for vegans by using a rice or soy milk rather than cow’s milk. Enjoy!

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