Chickpea Fries
Chickpea fries are one of those fun foods you always order in a restaurant, but rarely think to make at home. But why not? They are easy to make and fun to eat. I serve them with a marinara sauce, but I know they are traditionally eaten with a romesco. We don’t make these too often, but when we are out of rice, or potatoes, or bread, we can always rely on chickpea fries for a fun side!
If you don’t like the flavor of chickpeas, feel free to substitute in cornmeal (which is used for polenta). I actually like polenta fries more because cornmeal is grittier than chickpea flour, but chickpea flour creates a creamier texture. A touch of lemon zest really brings out the other flavors, so make sure not to skip that ingredient. It is unexpected and delightful and brings these chickpea flours from good to great.
Chickpea Fries
Serves 4
Ingredients:
+/- 2 cups of water
1/2 tbs olive oil
1 cup chickpea flour (I used Lucini’s Chickpea Frittata Mix which I received as a sample months ago and love)
zest from 1 lemon
1 tbs chopped fresh rosemary
lots of black pepper (I used about 1/2 tbs- I like a lot in my chick pea fries)
kosher salt, to taste
Canola oil, for frying
Directions:
Put 2 cups of water and the olive oil in a medium stainless steel pot over medium heat. Add the chickpea flour slowly while whisking, taking care not to let the mixture get lumpy. When you have added all the chickpea flour continue whisking now and again until the mixture thickens. Do not overmix. If needed, add a tablespoon or two of water. When the mixture has become thick and bubbly remove it from the heat and stir in the lemon zest, rosemary, and black pepper. Pour into a greased baking sheet and spread into an even rectangular shape. Place in fridge at least 2 hours, but preferably overnight. When ready to eat, heat 1/2 inch of canola oil over medium heat in a stainless steel pot. While that is heating, remove the chick pea mixture from the fridge and slice into fry shapes. When the oil is hot enough, place a few fry shapes in it and fry until crispy, flipping the fries halfway through. Total fry time for each batch should be no more than 2 minutes. Do not overcrowd the pot because it brings the oil temperature down, resulting in soggy fries. Remove with a slotted spoon and place on paper towels. Sprinkle with kosher sea salt. Repeat with remaining fry shapes until done. Enjoy alone or with your favorite sauce!
Special Note for a Friend: After doing some research, I learned that your fries will fall apart in the oil if they are too liquidy. You need to cook the chick pea and water mixture until it becomes really thick and stiff. Some recipes call for more water than others, but in general it is about a 2:1 ratio of water to chick pea flour. Some times you may need to add a bit more water than others based on the size of your pot, how hot the heat is, etc. Use your eye and your hand to determine when the mixture has thickened enough.
P.S. This recipe is both gluten free and vegan. Enjoy!
I’ve never heard of chickpea fries! They look super tasty. I haven’t even cooked/baked with chickpea flour. Sounds like I better get on it. I hope you are having a great Monday so far Sabrina!!
Sounds delish can’t wait to try me some chickpea fries! Have a great week.
Those look delicious!! I LOVE chickpeas – in college everyone used to joke that I had a little lettuce with my chickpea salad since I doused my salad bar salads with them. This is definitely going on the to-make list!
They look amazing!! I wonder if there’s a way to make them from chickpeas instead of the flour?
@Roni, I should have mentioned that- you just put dried chickpeas in a food processor until pulverized, then run them through a sieve to remove the bigger pieces. That’s how I usually do it since my market doesn’t carry chickpea flour!
@RhodeyGirlTests, AWESOME! Will try that!
@Roni, That said, I will say that I have found chickpea flour at ethnic markets for ridiculously cheap. Middle Eastern markets have been my best bet, though some Asian markets do carry it. It’s also sometimes labeled as Gram flour, not to be confused with Graham flour. 🙂
Thanks for posting these. I have been meaning to make chickpea fries for SO long.
This is such a great idea! I need to try it.
Yum! I’ve never ordered chickpea fries in my life, but now I really want to. I mean, they’re fried; what’s not to love?
Oh my goodness, I just clicked over the thank you for your vote and for the music (Beethoven, moonlight sonata and ode to joy) and then I saw this recipe! Genius. Maybe my picky 3 year old will even eat these. Thank you!!!
I love chickpea fries and chickpea fritters! These look great and it’s a fun alternative to regular fries 🙂
These sound wonderful. My husband would totally go for these. Yum!
It’s so true what you said about ordering these and not making them. One of my fave NYC lunch places Peacefood Cafe has delicious polenta fries. I will now try them. I too love polenta’s gritty texture.
i’m dying because there are 8 hours of work between me and trying these fries 🙂
These look amazing. SAVING THIS RECIPE* 🙂
I live under a rock – never heard of these delightful things!
First visit to your blog…aaaand I’m going to make these ASAP!!
like others…I’ve never heard of these before but not sure yet if I’m ready to try them out either!
Looks and sounds delicious! And I think chick peas have a lot of iron too!
Oh my gosh! Those look delicious! I have never heard of this type of recipe before now and I love chickpeas. Thanks!
that looks heavenly !! yummmmmmmm
I have never even heard of these and now I really want to try them!!!!
Excited to try these! I’m just starting to get sick of sweet potato fries, so these will be a great swap. Thanks for sharing:)
I don’t think I’ve ever heard of chickpea fries, but they look delicious!!
I need these in my life asap. You are so good, as always!
yum yum I can’t wait to try these!!!
Thank you so much for the recipe I can’t wait to try making them.
These totally caught my eye, I can’t wait to try them! 🙂
YUMMERS! Thank you so much for posting this! I think the refrigeration is key–and getting the right moisture content to balance out. I can’t wait to hear about your Thanksgiving menu this year!