Chickpea Fries (Baked or Fried)
"these are becoming all the rage at pubs and tapas bars around here, and with good reason! i hate deep fryers so i figured out how to do them in the oven! if you fry them, they're not HEALTHY but you do get a lot more protein and less carbs than potatoes. they taste like solidified hummus with a crispy outer layer. so addictive! i like freezing these so i can have them on hand to pop into the oven whenever i'm feeling snacky. serve with a spicy dip. i like chipotle mayo or a creamy sriracha dip. prep time is chilling time"
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
30 big fries
- Serves:
- 3-4
ingredients
- 2 cups cold water
- 1 cup chickpea flour, sifted
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper or 1/4 teaspoon dried chipotle powder
- 1⁄4 teaspoon dill
- 1⁄4 teaspoon garlic powder
- 2 teaspoons olive oil
- 1⁄3 cup Italian breadcrumbs (optional)
- canola oil (for frying or spraying or drizzling)
directions
- Line an 8x8 square pan with parchment or plastic wrap, set aside.
- mix COLD water, chickpea flour, and spices in a medium sized pot with a whisk until smooth. do not boil the water first and then add the rest or it will be a lumpy mess.
- bring to a boil slowly over medium heat, whisking constantly. boil for 1 minute. it should now be the consistency of pudding.
- Spread the chickpea mixture into an even layer in the lined pan. Let cool for about 15 minutes, then cover loosely. Refrigerate for at least one hour, and up to a day. i like to speed this up by putting in the freezer for the first 10-20 minutes.
- turn your now solidified chickpea porridge over onto a plate or cutting board. looks gross, doesn't it? don't worry. it won't stay that way. cut into little fingers about 4 inches long by 1/2 inch wide.
- i like to gently coat the little fingers in bread crumbs for a crispier outer crust. you don't have to do that if you're frying them but it's a really good idea if you want to bake. if you hate deep fryers like i do, and want that addictive texture, freeze your fries in a single layer until solid before transferring to a bag. make a huge batch and keep them on hand all the time. impress your friends when you bring them to parties! make sure your fries are completely solid before baking. overnight would be good.i wouldn't suggest putting them right from the freezer into the deep fryer or they could blow up. hot oil spitting at your face=no.
- if you don't want to fry than put your now-frozen fries onto an oiled cookie sheet. drizzle/spray with cooking spray or oil to make sure they get crispy. if you do this with non-frozen fries they will melt into a puddle of goo, which then gets hard all the way through. don't do what Rowen don't does. bake at 450f for 25-30 min, flipping once. after you've flipped, spray with oil again before you finish baking. it's still way less fat than frying, don't worry.
- if you don't have a deep fryer and don't want to bake, you can heat 1/8-1/4" oil in a large skillet over medium heat.Place batches of the fries into the hot oil, turning when browned. After all sides have browned, remove from the oil and drain on paper towels, sprinkle with salt. Repeat with remaining chickpea fries.
- Serve with romesco sauce, tomato sauce, aioli, creamy srirachia dip, buffalo sauce, or chipotle mayo.
Questions & Replies
-
Where does the 2 tsp of olive oil come into the recipe? I don't see anywhere where it fits into the recipe. I'm excited to make this but want it to be right.
Reviews
-
These baked “fries” tasted great (I tossed them in almond meal to create a grain-free crunch before laying them on the cookie sheet and spraying with EVOO)! However, the texture when I pulled the mixture in the 9x9 Pyrex casserole dish out of the fridge (2 days after making the slurry) was too soft and gooey, like Play-Doh! Definitely had not solidified well. Turned out to be a disaster trying to slice it into firm sticks, so I ended up just pulling bits off with my hand, rolling into a cigar shape in my palm, and tossing in the almond meal. Then put these bits back into the Pyrex dish and shoved it into the freezer while the oven was preheating, for about 20 mins. Then laid the still relatively-soft pieces onto the cookie sheet for baking. But the end result tasted great. Next time however, I’ll just directly put the slurry into the freezer and leave it there overnight. Thanks!
RECIPE SUBMITTED BY
I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.
