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: 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.
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