They're crispy. They're crunchy. They're chickpea fries with rosemary garlic aioli! Hold the phone. You can make fries out of chickpeas? Yup! And you're about to find out how.
Chickpea Fries with Rosemary Garlic Aioli [Vegan]
- 1 cup chickpea flour
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ~ 1 cup neutral oil for frying
Rosemary Garlic Aioli Dip
- 1/4 cup vegan mayo
- 1/2 tablespoons dried rosemary, finely minced
- 1 clove garlic, finely minced
- 2 tablespoons lemon juice
For the Chickpea Fries:
- To begin, lightly grease a medium (8x8) casserole dish with neutral oil of choice (we use a spray avocado oil). Set aside.
- Then, whisk the chickpea flour, salt, and garlic together in a medium bowl. Once mixed, bring 2 cups of water to a low simmer in a saucepan. Whisk in the dry ingredients. Continue to whisk until the mixture is smooth and thickened, about 3-5 minutes. Note: you should be whisking the whole time.
- After the batter is quite thick (like porridge or polenta), transfer it to your greased casserole dish, then smooth it with a spatula (working quickly). Cover the dish with plastic wrap, press it down so it's touching the chickpea batter, then transfer the dish to your fridge and chill for 4 hours or overnight.
For the Rosemary Garlic Aioli:
- In the meantime, prepare your dipping sauce by finely mincing the rosemary or crushing it in a mortar and pestle. In a container, mix rosemary, minced garlic, lemon juice, and vegan mayo together. Taste and adjust seasonings as needed. Cover and transfer to your fridge.
- After the chickpea batter has cooled, turn the dish upside down on a cutting board and knock the mixture out (you may have to pull it away slightly from the edges to break it free). Slice into ½-inch wide rectangle pieces.
For the Stovetop Frying:
- Heat about 1 cup of neutral cooking oil in a pan over medium-high. You’ll know the oil is hot enough when you stick a wooden handle in and you see bubbles forming around it.
- Fry the pieces for 2-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate. You may have to fry them in batches depending on how big your saucepan is.
For Air Fryer:
- If you own an air fryer, lightly spray both the fries and air fryer with a neutral oil (we use spray avocado oil). Then, set the air fryer to 400°F if you have that option, and spread the chickpea fries out evenly in a single layer. We have an oscillating fryer, but we don't use it for this recipe.
- Cook for about 5 minutes, flip the fries and cook for 5-7 minutes more (if it's looking dry, add a little more oil when you flip them). Again, you may need to cook them in batches depending on the size of your air fryer. Serve chickpea fries immediately with a side of rosemary garlic aioli for a delicious appetizer or snack!
Calories are a rough estimate due to the frying process. Make sure to transfer to a paper towel-lined plate after frying to get rid of as much excess oil as possible. Total time does not include the 4 hours of chill time.
- Chickpea Flour