Baked Chickpea Fries

A few weeks ago, after I created these incredible baked avocado fries, a number of you suggested I attempt the same magic on chickpeas.

I was certainly game, except I’d never had chickpea fries before. Once I sampled them for the first time at a local nerdy pub, I instantly understood why you asked me to health-ify them. Wow, they were yum.

I was equally entranced by my baked version, which had a satisfying, crispy outside and creamy interior, along with a warm peppery-ness from the cumin.

This recipe is incredibly versatile, depending on what spices you add to it. Make ‘em spicy with cayenne, fragrant with rosemary or thyme, or nutty with sesame oil.

Or change it up: I’m thinking I could use a cookie cutter to cut circles out of the dough, and transform them into grilled chickpea cakes served with a gravy or curry on top.

How would you make these your own?

(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)

Baked Chickpea Fries
gluten-free, dairy-free, vegan, soy-free, five ingredients or less

2 cups water
1 cup chickpea flour
1/3 cup cooked chickpeas, roughly chopped
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp Himalayan salt, or to taste

Line an 8-inch square dish with parchment paper.

In a medium-sized pot, bring 2 cups of water to a boil. Add the chickpea flour and whisk well to get rid of lumps.

Add the olive oil, cumin and salt, and cook for about five minutes, until the mixture is thick and slightly pulling away from the pot.

Take the pot off the heat and fold in the chopped chickpeas. Pour the mixture into the prepared pan and spread it as evenly as you can.

Put the pan in the fridge for 2-3 hours, until chilled and solid.

Cut the slab in half, then cut each half into slices (I got about two dozen slices, but you can make them as thick or thin as you’d like).

Bake at 400 degrees F for 22-25 minutes, until the fries are nice and crisp on the outside.