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one green planet

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]

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What Ingredients Do You Need To Make 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

How To Make Chickpea Fries [Vegan, Gluten-Free]

  1. 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.
  2. 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.
  3. 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Total Calories: 596 | Total Carbs: 53 g | Total Fat: 34 g | Total Protein: 21 g | Total Sodium: 2179 g | Total Sugar: 10 g Calculation not including cooking spray or oil for the pan.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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