I’ve been making an effort to cut down on refined carbs and put more green stuff in my diet over the past few months. I definitely sleep better, which is worth abandoning hash browns, fries and crackers. I also got a Vitamix which helps, and green smoothies and shakes have replaced my usual refined-carb heavy breakfasts.
Rethinking meals and reducing or removing refined carbs is a bit of a creativity killer though. Or is it just my attitude? These protein-packed fries are attitude-adjusted, easy to make and super similar to potato-based fries. Chickpea flour is rich and satisfying, while this tangy and rich sauce helps balance everything out.
Make a batter with chickpea flour and water. Heat, whisk, cool and cut.
I used Kite Hill’s Greek-Style plain+unsweetened yogurt and tahini for a rich and tangy sauce, although ketchup or any other sauce that loves fries will do.
The outside is crisp, while the insides are pillowy soft and rich.
Dig in!
Print
Chickpea Fries with Yogurt-Tahini Sauce
- Total Time: 2 hours 20 minutes
- Yield: 2 servings
Ingredients
for the chickpea fries
- 1 cup chickpea flour
- 2 cups water
- 4 TB olive oil, divided
- 1 tsp salt
- 1/2 tsp pepper
- cooking spray
for the yogurt-tahini sauce
- I used one (5.3 oz.) Kite Hill Greek-style yogurt, but any plain+unsweetened, non-dairy yogurt will do.
- 1 TB tahni
- juice from half a lemon
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp cumin
for serving
- a few pinches of smoked paprika
- 1–2 TB chopped parsley
- lemon wedges
Instructions
to make the chickpea batter
- Whisk the chickpea flour, water, 2 TB of the oil and salt and pepper in a bowl until smooth.
- Warm the remaining 2 TB oil in a medium-sized heavy pot over medium-high heat.
- Add in the batter, wait until it starts to bubble, then whisk for 3-4 minutes, until the batter slightly thickens, turning the heat down as needed if it starts to sputter.
- Spray a medium-sized pyrex with some of the cooking spray. Working quickly, transfer the batter to the pyrex, smoothing it down with a spatula.
- Allow to cool, cover with plastic wrap and chill for at least 2 hours.
to make the yogurt-tahini sauce
- Combine all of the sauce ingredients. Chill until ready to use.
to prepare the fries
- transfer the chilled batter to a cutting board, slicing it into 1/2-inch wide strips, cutting in half if desired.
- Lightly spray with a little oil and place into an air fryer in a single layer (I had to do these in two separate batches) at 400 for about 10 minutes, flipping over halfway through, and adding a little more oil and salt if desired.
to serve
- Serve immediately with the sauce, topping with smoked paprika if desired. Add parsley and lemon wedges.
Notes
The chickpea fries can be baked, chilled and reheated in an air fryer for about 5 minutes at 400.
The chickpea fries can also be deep-fried, pan-fried or baked at 400 until golden all over.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Beverly Burl says
Erin they look delicious! I’m definitely going to have to try these!! I wonder if they could be put in the air fryer initially??? Or just to b reheated..
erinwyso says
Thank you, Beverly! Yes, these can be baked and reheated in an air fryer … hope you enjoy!
Kay lon says
Found your recipe in my inbox yesterday and made it the same day.Absolutely delicious.Will be enjoying many more times
★★★★★
erinwyso says
Kay, so happy you enjoyed … thanks for your feedback!
Kim P says
These are great! Simple, easy, pretty healthy, and my family loved them! I added a few more spices to the batter, and just baked them in the oven (don’t own an air fryer) and they came out perfectly. Going to attempt a second batch already. Thank you so much! This one’s a keeper we’ll make time and again.
★★★★★
erinwyso says
Kim,
So happy you liked and were able to get good results with oven baking them!
Mara says
My batter didn’t harden at all. Has been in the fridge 3 hours and still soupy? ?
erinwyso says
Mara,
You need to cook the batter until it’s thick and porridge-like in order for it to set correctly.
Karl says
What a great idea, will have to be baked though not owned a fryer for years
Dena says
Thank you – this was delicious, and a totally new addition to my repertoire!
I’ve been eating a plant-based whole food diet for the last 3 months, and trying to minimize soy as well. Your site introduced me to Panisse and helped me recreate chickpea fries which I’d enjoyed years ago in a now-closed restaurant. Much appreciated!
★★★★★
Joshua Howard says
Thank you for this great vegan recipe! It sounds so delicious and I can’t wait to try it. How many calories are there?
★★★★★
erinwyso says
Joshua, I hope you enjoy. I do not count calories for any of my recipes on this site, or in my personal life. If you are interested in finding this information out, there are plenty of apps out there designed to calculate this for you … good luck!
Sara says
Mine came out really soft. Too much water, I guess, because I did cook the mixture for at least 15 minutes and it didn’t seem to get thicker than porridge.
When slicing it, after having chilled it for 4 hours, it was too loose.
I’ll het with less water, next time
★★★
erinwyso says
Hi Sara, sorry to hear these didn’t turn out. When cooking the batter, you want to keep going until it’s super thick — either cook longer or at a higher temp; otherwise it won’t firm up when chilled. If you try again, I hope you have more successful results.
Brittany says
These were delicious and so easy to prepare! My 5 year old who never likes anything new and different loved them too. Thank you for this recipe, I’ll be making it again.
★★★★★
erinwyso says
Brittany, I am so happy to hear and love that your little one enjoyed! Thanks for your kind comment.
nick Redmond says
Absolutely brilliant. Easy, quick and very tastefull.
Thank you.
★★★★★
erinwyso says
So happy you enjoyed, Nick!