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  • Nonstick cooking spray
  • 2 cups Roche Bros. whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1-1/2 cups garbanzo bean flour
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon tahini
  • 1/2 teaspoon smoked paprika
  • 1/3 cup safflower oil
  • 1/4 cup chopped fresh mint
  • 1 tablespoon black and/or white sesame seeds


  1. Spray 9-inch square baking dish with nonstick cooking spray. In large saucepot, heat milk, 1/2 teaspoon salt, pepper and cumin to a simmer over medium heat; gradually whisk in flour until smooth. Reduce heat to medium-low; cook 3 minutes, whisking constantly. Spread mixture in prepared dish; cover and refrigerate 2 hours. Makes about 2 cups.
  2. In small bowl, whisk yogurt, lemon juice, tahini and paprika until smooth.
  3. Invert flour mixture onto cutting board; cut into 3 x 1/2-inch long strips. In large skillet, heat oil over medium-high heat 2 minutes or until very hot. In batches, add fries and cook 4 minutes or until golden brown and crisp, turning occasionally; transfer to paper towel-lined cookie sheet. Sprinkle fries with remaining 1/2 teaspoon salt, mint and sesame seeds; serve with sauce.

  • 409 Calories
  • 27g Fat (5g Saturated)
  • 14mg Cholesterol
  • 562mg Sodium
  • 28g Carbohydrates
  • 4g Fiber
  • 14g Protein