Chickpea Fries with Yogurt Dipping Sauce

By • February 21, 2011 • 32 Comments



Author Notes: These Fries are made with Chickpea Flour. They are super crispy on the outside and tender on the inside. The dipping sauce is a perfect combination for these tasty fries.Justforlicks

Food52 Review: WHO: Justforlicks lives in California and writes over at the website justforlicks.com.
WHAT: Your average fry gets lighter, airier, and sexier.
HOW: Make a polenta-esque mixture of chickpea flour and water, then cool it on a baking sheet. Slice and fry. Sprinkle with sumac, and dunk!
WHY WE LOVE THEM: These fries are fantastic on their own; they fry up golden and perfect, and are at once puffy, crispy, and pudding-y. But when dunked in their sauce, they become completely irresistible.
A&M

Serves 10 to 12

Chickpea Fries

  • 4 cups water
  • 2 cups chickpea flour
  • 1 tablespoon kosher salt
  • 1 teaspoon cumin (optional)
  • 2 cups vegetable oil
  • Sumac, for dusting
  1. Place the water in a pot with the salt and bring to a boil. Add the cumin to the chickpea flour. Pour into the water and whisk vigorously until all of the water is absorbed and there are no lumps, about 2-3 minutes. You are looking for the consistency of polenta. Take the pot off the heat. There should be plenty of salt but now is the time to taste and make sure. These fries are all about the salt.
  2. Line a baking sheet with a silpat or wax paper. Pour the chickpea mixture onto the baking sheet and spread evenly. Set aside to firm for about 30 minutes.
  3. After thirty minutes, take a knife and gently cut the mixture into rectangular pieces. Use your judgement as to the size.
  4. Add the vegetable oil to a deep pan. Turn the heat to medium high. Once the oil is hot enough (you will get a nice sizzle) add some fries (about 8 at a time) and cook until they are golden brown and crispy on the outside. Take them out and place on a paper towel lined plate. Sprinkle lightly with sumac. Transfer to dish and serve immediately.

Yogurt Mint Dipping Sauce

  • 2/3 cups yogurt (thin -- not Greek style)
  • 1 clove garlic, small and chopped fine
  • 1 1/2 tablespoon mint, chopped fine
  • 1/8 teaspoon kosher salt
  1. Combine all ingredients and mix well.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

Tags: chickpeas, french fries, garbanzo beans

Comments (32) Questions (4)

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Stringio

5 months ago Melanie Pursglove

i wasn't able to get rid of the lumps after almost 5 minutes of whisking, am i doing something wrong?

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5 months ago lalf

You could either add the chickpea flour / cumin mixture SLOWLY, while whisking all the time; or, you might use Mark Bittman’s suggestion (in his socca recipe) to use an immersion blender.

Stringio

8 months ago Kat Rose Richards

Going to try making these in the oven tonight, I'll try and update with temp and times. My guess is 10 mins at 375 - 400, with a flip and finish.

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9 months ago Amy Miller

What is the nutrition figures for these?

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9 months ago dauter7

I have some mixed feeling regarding these. Made them and they came out light and crispy and flavorful as described. Also, they are super easy to make, especially if you buy the garbanzo flour. However, you can't eat too many of them because they start to feel too heavy. Also, they get soft within 1/2 hour but still have a nice flavor. I'd make them for a party if I was able to fry them while the fun was happening, even getting my guests in on it. I'd probably not serve them along with a meal.

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9 months ago GGE

These were wonderful. In India we use a lot of chickpea flour for snacks. So I was worried about blending the chick pea flour into hot water. Instead I mixed it with cold water and wisled as the water came to a boil. No lumps and no problems. I also put a big pinch of cayenne as this is typicaly mixed into chick pea flour. If fried light golden the inside has a pudding consistency. If fried deep golden then it is airy like pate choux. Different family members had different favorites. We used all sorts of dips, cilantro yoghurt, spiced yoghurt, balsamic blueberry. We are going to make these for Thanksgiving. What a wonderful, easy recipe.

Stringio

9 months ago Jane Scroggins

These sound interesting enough to make!!
we have a local bush called 'sumac" ane we use the berries to make a lemon-ie tasting drink when we camp. Wonder if that is the same thing? I live in N. GA

Stringio

16 days ago Joanna Fugler

Yes, it is! As I'm sure you already know, red sumac is the edible one. Beware the white sumac.

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9 months ago dawnanolan

chickpea fries exactly like this are served at Tiara Cafe in downtown LA, with a harissa aoili dipping sauce that is just splendid! looking forward to trying them w/ yogurt dip now! or maybe harissa mixed with yogurt! :^)

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9 months ago sarahhtk

Could you make the chickpea mixture ahead of time (say the night before) and then fry it right before serving?

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9 months ago pickures

I would imagine you could do that, as long as you kept it refrigerated and then brought them back to room temperature before frying so they will fry evenly and not be too cold for the oil. but I would prefer to cook them fresh as I would think they may got soggy being refrigerated overnight, don't you?

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9 months ago Ana

I love this recipe, but would it work if I bake them??
Thanks!
Ana

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9 months ago pickures

I would say you could bake them. you would have to figure out what oven temp, spray them lightly with a cooking spray so they do not dry out and move them around half way through.

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9 months ago pickures

I am going to make my own chickpea flour and use my home made yogurt. cannot get better than that!!

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9 months ago LULULAND

PLEASE TELL US HOW TOO MAKE CHICKPEA FLOUR?

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9 months ago pickures

Chickpea flour is flour made from dried chickpeas (garbanzo beans). Also known as garbanzo flour, gram flour and besan, chickpea flour is a staple of Indian, Pakistani and Bangladesh cuisines. In Morocco, garbanzo flour from unroasted chickpeas is used to make Kalinti, a quiche-like dish often sold as a street food.

Chickpea flour can be found in Asian and Middle Eastern markets, but you can make your own at home from dried chickpeas. You'll need a food processor and coffee/spice blender.

You can roast your chickpeas lightly before grinding to yield gram flour or besan, but for many recipes that step is unnecessary.

Difficulty: Easy
Time Required: 10 minutes
Here's How:

Place 250 g of dried chickpeas in a food processor. Cover, and process on high speed for two or three minutes until a powdery flour forms. Cover the top of the feed tube so that chickpea flour doesn't waft out while the machine is running.
Sift the mixture into a bowl to separate the fine flour from the hard bits of chickpeas which did not grind.
Use a spice grinder to process the remaining bits of chickpeas to a fine, powdery flour. Do this in batches of one or two tablespoons at a time.
When all of the chickpeas have been ground to flour, sift again to remove and discard any remaining pieces of chickpeas which did not process.
Proceed with using the chickpea flour in a recipe, or store in an airtight container until needed.
What You Need

250 g of dried chickpeas (or any quantity desired)
food processor
coffee/spice grinder
sifter

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9 months ago pickures

You can make any flour n a food processor. Almond flour can be made by grinding down slivered almonds, white rice flour or brown rice flour the same way.
The stronger your food processor, the easier it is. I have a Vitamix.

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9 months ago pickures

I am going to make these in my air fryer instead of frying them. will use a smidgen of oil compared to frying them.

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9 months ago pickures

Justforlicks, can you tell me what sumac is that you are dusting on them? thanks, Alice

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9 months ago Justforlicks

Hi pickures - Sumac comes from the berry of a plant called Rhus coriaria. is tart and lemony and can be used on everything from chicken, fish and grilled meats to vegetables, rice and salad. It just adds an extra tang. Thank you for asking. :)

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9 months ago emcsull

where can I buy that - Indian store ? Vietnam-Chinese ? Turkish ?

Thanks Ellen

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9 months ago pickures

Popular Sumac substitutes
Lemon Zest: This is the most easily available ingredient that can be used as a sumac substitute. Mix some fresh lemon zest with salt and voila! You have an alternative ready.
Lemon Pepper Seasoning: This is easily available everywhere and is a very effective Sumac substitute. Add some to the dish and you will not feel that something is amiss.
Zataar: This is a very popular and easily available mixture of various spices which is often used in Middle Eastern cuisine. This mixture contains Sumac, hence becomes one of the beat sumac substitutes.
Vinegar: Since sumac has a slightly lemony, sour flavor, you can experiment by adding a few drops of vinegar. Be cautious about the quantity as sumac is not as sour as vinegar.
Lemon Juice: A little bit of lemon juice can also do the trick, especially if you are substituting Sumac in a salad. Just squeeze some fresh lemon juice and you’ll be all set.
Amchoor: Amchoor or mango powder is another ingredient that can be put to use if Sumac is missing. This too has a sour flavor and you might need to balance it out with a bit of sugar. Make the decision as per your taste.
These are some of the best available sumac substitutes, which can really be your savior in crisis. However, if you need sumac just for color and not for flavor, then paprika could be your answer. Depending upon the kind of dish you are making, wisely choose your best suited substitute.

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9 months ago emcsull

thanks so much, that was really fast. But in what kind of I store would I find it, could you tell me ?

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9 months ago pickures

it is a spice from the Mediterranean. but you can also find it at nuts.com

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9 months ago Justforlicks

Hi Ellen. You can buy sumac at any mediterranean market. Whole Foods has it too but in very small amounts. As I use it often and not sparingly, the small box from Whole Foods doesn't work for me. Hope that helps. :)

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10 months ago petalpusher

I am not a deep fryer, but want to do it right the first time, so what is the best vegetable oil to use for this recipe?

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10 months ago Pepperdoom

mmmm, these look amazing but as an abhorrer of deep frying, do you think these could be baked instead?

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10 months ago aargersi

Abbie is a trusted source on General Cooking.

Congratulations on the wildcard - these look delicious!!!

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about 3 years ago MyGardenersTable

Those were very tasty plain and simple, w/o cumin or sumac, just sprinkled w/ kosher salt. Now I know what to do w/ that big container of chickpea flour that's been sitting in the pantry. To my great surprise the leftovers even tasted good reheated under the broiler. Two cups will make a lot so there will be leftovers unless you're feeding a crowd.

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over 3 years ago Sagegreen

These are so great. At a local restaurant in my town,Tabellas, they feature chickpea fries stacked up just like a Jenga game! It is my son's most favorite thing to order. Thanks for this recipe.

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over 3 years ago Couldn't Be Parve

These sound amazing! I can't wait to make some.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Holy Cow! These sound incredible.