If you’ve never eaten chickpea (garbanzo bean) flour, this is a great recipe to start with! Not only is it super flavorful, imparting a wonderfully nutty flavor to these zucchini fries, but chickpeas are also packed with protein and fiber, for a dish that sticks to your ribs and makes your heart sing for joy.
2 medium zucchini
1/2 cup chickpea flour
1 tsp. olive oil
1/2 teaspoon salt (divided)
1/2 teaspoon fine black pepper (divided)
1/2 cup chopped parsley
2 Tbsp. chopped chives
Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone mat and, using your finger, wipe it down with a few generous drops of olive oil.
Slice the tips off the zucchini, and then cut in half widthwise. Slice each chunk into quarters lengthwise for long, French-fry shaped pieces.
Break the egg into a shallow bowl wide enough to accommodate the “fries,” add 1/4 tsp. each salt and pepper, and whisk. Place chickpea flour into a second shallow bowl or plate, and set alongside the egg bowl.
Dip the zucchini wedges into the egg, roll in chickpea flour, and place on baking sheet. Repeat for all the zucchini wedges, and then sprinkle lightly with remaining salt and pepper.
Bake 15-18 minutes until golden brown, shaking once after 10 minutes. Sprinkle with chives and parsley when done. Serves 4, right away!