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At Boston’s new takeout lunch spot, TR Street Foods, chef Louis DiBiccari takes his menu inspiration from global street-food traditions. So we weren’t surprised that his french fries didn’t look a bit like the typical pale potato. Instead, the chef makes thick, chewy Mediterranean-inspired fries with earthy chickpea flour. We tweaked the recipe slightly so you can bake, not fry, this great party appetizer at home. Serve them hot with a little salt and a dusting of fresh thyme or alongside your favorite dipping sauce.
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