These were inspired by a local vegetarian restaurant. We’re all about eating local, but on one particular evening, ordering, and picking up their chickpea fries didn’t fit into our plans. It just so happened that I had a bunch of chickpea flour kicking around, so I thought I would try to whip up some of my chickpea fries. It was beyond easy, and I’m definitely adding these chickpea fries into regular rotation. We served it with Sriracha sauce, but it would also go well with a yogurt dip of some sort. I’ll update this chickpea fries recipe once I get around to experimenting with dips.
Chickpea Fries Recipe
Yield: depends on how high and thick you make your fries
- 4 cups of water
- 2 cups chickpea flour
- 1 teaspoon of salt
- 1 teaspoon cumin
- 1 teaspoon of seasoning (we used Souvlaki Seasoning from Bulk Barn, but you can either skip this ingredient or use virtually any seasoning here)
- 2 cups of vegetable oil
- Place the 4 cups of water into a pot and bring to a boil. Combine all the dry ingredients together. Pour the chickpea flour mixture into the water and whisk vigorously. Aim for the consistency of polenta. My arms were too sore so I transferred everything into my stand mixer and mixed it on medium speed for 2-3 minutes. Taste a little bit of the chickpea batter to make sure it’s seasoned to your liking.
- Line a baking sheet with wax paper. Pour the chickpea mixture onto a baking sheet and spread evenly. Set aside to rest for 30 minutes.
- After 30 minutes, take a knife and gently cut the mixture into your desired fries size. Aim for long rectangular pieces.
- Add vegetable oil in a fairly deep pan, and set the heat to medium-high. Once the oil is hot enough, use tongs to gently place about 8 pieces into the pan at a time to fry. Cook until golden brown and crispy on the outside.
- Once crispy, take them out and rest them on a paper-towel-lined plate.
- Transfer to a serving dish and eat immediately!
Note: The minimum seasoning is salt and cumin. Add other seasonings to your taste.