Chickpea fries are incredibly fast and easy to make. It’s just like making polenta fries except you pan-fried these instead of baking them. They are large, crispy, spicy and addictive- especially when served with a creamy dipping sauce.
Chickpea Fries [Vegan, Gluten-Free]
- 2 cups water
- 1 cup chickpea flour
- 2 tablespoons safflower oil, divided
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1/4 teaspoon cayenne pepper
- Oil or cooking spray for pan
- Bring the water to a boil in a medium sized saucepan. Add the chickpea flour slowly and stir until smooth. Add 1 Tbs. oil and spices and mix for another minute or two until it is thickened. Remove from the heat. Oil a small baking dish or casserole pan. Spread the chickpea batter into the pan evenly, smoothing the top with a spatula. Refrigerate for at least one hour or overnight until it is firm and solid.
- Remove from the refrigerator. Loosen the edges with a butter knife or thin spatula. Turn the dish over while keeping one hand on the chickpea block and carefully let the block land on a cutting board. Cut the block into fries. You should get at least 16 fries depending on the size you cut them.
- Heat the remaining oil in a skillet over medium high heat and cook the chickpea fries until they are browned and crispy on both sides, about 5 minutes per side. Transfer to a paper-towel lined dish or cooling rack and sprinkle with Kosher salt. Serve with your favorite dip.