Crispy Turmeric Panisse with Vegan Dip
Ingredients
- 220 g chickpea flour
- 1 small red onion
- 1 garlic clove
- 2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 Tbsp fresh dill
- 500 ml water
- 300 ml soy mylk, unsweetened
- 1 Tbsp neutral oil
Yogurt dip
- 200 g soy yogurt, unsweetened
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 garlic clove
- 2-3 Tbsp fresh dill
- Salt and pepper
Preparation
Line a square baking tin with parchment paper and brush with a little oil.
Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add onion and garlic and fry until slightly brown.
Add liquids, spices, and salt, and bring to a boil. Remove from heat and slowly whisk in the chickpea flour. It should have a sticky but spreadable texture. Add more liquid if necessary.
Quickly transfer the mixture to the baking tin and spread evenly. Let it cool completely.
Meanwhile, mix all ingredients for the dip and refrigerate until the panisse are ready.
Invert the cooled mixture onto a cutting board and cut into equal-sized fries.
Heat a few tablespoons of oil in a large saucepan. Fry the chickpea fries on each side until crispy.
