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Easy vegan chickpea fries recipe with zingy pea sauce

5 from 1 vote
Total time: 1 hour 10 minutes
vegan chickpea fries with pea sauce

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If you don’t already have a bag of gram flour (chickpea flour) to hand, then you should prioritise buying some. This incredibly versatile ingredient can make some of the tastiest food, like these naturally gluten-free and vegan chickpea fries. They make for the perfect snack, starter, or finger food!

They are incredibly moreish and naturally high in protein. You may find yourself making a whole batch of these and demolishing them within 10 minutes. They never last too long in my house!

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Servings: 4 people

Equipment:

Ingredients:

Chickpea Fries

  • 140 g gram flour
  • 1 tsp Salt
  • 1/2 tsp Ground turmeric
  • 1 tsp curry powder
  • 600 g Water same as ml
  • 2 tbsp polenta for coating

Pea Sauce

  • 200 g Peas frozen
  • 20 g Desiccated coconut
  • handful Fresh mint fresh
  • 1 sprig Curry leaves
  • 1 tsp Salt
  • 1 Lime the juice
  • 1 Green chilli chopped
  • 2 cloves garlic chopped
  • 100 ml Water just-boiled

Serve With:

  • Pickled veg

Instructions:

Prepare the chickpea fries

  • Line a baking tray (about brownie tin size) with some baking paper
  • Mix together all the dry ingredients for the chickpea fries (all but the polenta) in a large saucepan
  • Add in about 200g of the water and whisk until smooth (this may take a few minutes and some strong arms, but it is worth getting it as smooth as possible)
  • Gradually whisk in the remaining water
  • Put the saucepan on to a medium high heat and whisk until it comes to the boil, at which point you will want to swap your whisk for a wooden spoon as the mix is prone to sticking
  • Stir continuously for another 6-8 minutes on a lower heat, until the mixture is thick and gloopy.
  • Pour the mix into the lined baking tray
  • Leave to cool for about 10 minutes and then place into the fridge for about an hour (until it has set)

Make the pea sauce

  • Place all the pea sauce ingredients into a heatproof bowl
  • Pour over the just boiled water and set aside for about 10 minutes
  • Blend the ingredients together until smooth (or you can leave it chunky if you prefer)
  • Taste the sauce and season. Set aside until serving

Bake the chickpea fries

  • Heat the oven to 200°c (fan)
  • Take the set mix out of the fridge and pull the mix from the tray using the baking paper and set on to a chopping board
  • Slice the mix into fries, I normally make about 20 pieces
  • Sprinkle the polenta on a plate or board and roll the individual fries in it until they have an even coating
  • Line a flat baking tray with some more baking paper or foil and then place the fries on to it
  • Put the tray into the oven and cook for about 20 minutes (make sure to turn them over halfway through) – you can coat them with a little oil if you want

Assemble the dish

  • Serve up the fries with the sauce, I also like to serve them with a pickled veg side

Notes

I personally like baking my chickpea fries as it is a much healthier alternative to frying, but you can choose to fry these also. Simply add a few tablespoons of rapeseed oil into a frying pan and cook the fries at medium-high heat making sure to turn them regularly. You may need to do this in batches.
Nutrition Facts
Chickpea fries with zingy pea sauce
Amount Per Serving
Calories 203
* Percent Daily Values are based on a 2000 calorie diet.
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