Chickpea Fries

Chickpea Fries

Chickpea Fries

Ah, the humble french fry.

So freakin’ delicious, yet so hard to master the art of making them at home. Unless, of course, you have a deep fryer. Which we do not.

What I do have is a baking sheet (or two), an oven, and some chickpea flour.

All perfect for making these fries.

Chickpea Fries

I originally saw the idea for chickpea fries from my friend, Leah. But I sort of poo-pooed them and turned my nose up at the concept.

I mean, who in their right mind would mess with the perfection of fried potatoes?!

(Apparently, a lot of people.)

Chickpea Fries

The first time I actually tried these bad boys was at Franktuary. I stopped there for lunch with a few of the gals in the Propelle Mastermind Group. My mouth, belly, and brain were all equally satisfied.

After that lunch, I knew I had to try my hand at making these bad boys at home. The Hubster was super happy I did. And has requested that these be on the menu. Weekly.

Chickpea Fries

Chickpea Fries
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Chickpea Fries

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 3 -4
Author Emily Levenson | emilylevenson.com

Ingredients

  • 2 1/2 - 3 cups water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tbs olive oil plus more for baking
  • 1 1/2 cups chickpea flour

Instructions

  1. Combine water, salt, pepper, and olive oil in a medium saucepan and bring to a simmer.
  2. Whisk in chickpea flour, 1/2 cup at a time, making sure to remove all lumps. Mixture will thicken pretty quickly.
  3. Remove from heat and spoon into a parchment lined sheet pan, making sure to level.
  4. Put sheet pan in refrigerator for at least one hour (and up to 3 days).
  5. Once firm, slice into desired french fry shape (I cut in half lengthwise, and then in slices).
  6. Toss in olive oil and place on another parchment lined baking sheet.
  7. Bake at 375°F for 10 minutes. Turn over, and bake for at least 5 minutes more or until golden brown.
  8. Serve hot!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, and Egg Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

5 comments / Add your comment below

  1. Have you ever tried making these with canned chickpeas and not chickpea flour? What would you imagine the recipe alterations to be?

    1. If you can’t find chickpea flour, I would suggest getting a bag of dried chickpeas and pulverize them in a food processor until a fine powder forms.
      Unfortunately, I just don’t think they would turn out if you used the canned variety.

  2. Hi! I’m just wondering if we should remove them from the pan when sliced and lay them in a single layer on a sheet pan? It looks like step 8 should occur between 5 and 6? Thank you for your help!

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