| Servings | Prep Time | Cook Time |
| 4 | 1hour | 25minutes |
| Servings | Prep Time |
| 4 | 1hour |
| Cook Time |
| 25minutes |
Ingredients
- 1 1⁄2 cup chickpea flour
- 2 1⁄2 cups water
- 2 tablespoons oil (safflower or sunflower oil)
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper (optional - adjust for spicy or mild)
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Grease an 8- or 9-inch square pan, or line with parchment paper.
- Put the water, chickpea flour, 1 tablespoon oil and spices in a medium saucepan and whisk to combine. Cook over medium heat, whisking constantly, until the mixture is very thick.
- Spread the chickpea batter into the pan evenly, smoothing the top with a spatula.
- Refrigerate covered with foil or saran wrap for at least one hour or overnight until it is firm and solid.
- Remove from the refrigerator. Loosen the edges with a butter knife or thin spatula. Turn the dish over while keeping one hand on the chickpea block and carefully let the block land on a cutting board. Cut the block into fries. You should get at least 16 fries depending on the size you cut them.
- Heat the remaining oil in a skillet over medium high heat and cook the chickpea fries until they are browned and crispy on both sides, about 5 minutes per side. Transfer to a paper-towel lined dish or cooling rack and sprinkle with Kosher salt. Serve with your favorite dip.
Recipe Notes
Serve as an appetizer, snack or with a salad.
You can experiment with many different flavors. You can replace the water with your preferred vegetable or beef/chicken broth, using only salt and pepper to taste.
