Chickpea Fries are a very easy and delightful snack! They are crispy on the outside and fluffy on the inside.
Pair them with sour cream or a dipping sauce of your choice and you’ll be set!
This recipe was inspired by a panisse from my time in French cuisine. This snack has been prepared again and again for six years, and the recipe always changes a little.
Regular milk can be replaced with oat milk.
Mix 1 cup of milk and 1 cup of water in a tall container. Add 1 cup of the mixture to a saucepan over low heat
Sift 1 cup of chickpea flour into the pan, whisking constantly until incorporated
Add the remaining milk and water mixture, and whisk to incorporate
Add ½ tsp of salt and 1 tsp of tandoori spice mix. Mix it
Turn the heat up to medium-low and cook, whisking constantly until it is thick and you can see the bottom of the pan when mixing
Transfer the mixture to a baking tray and spread it with the help of a wet spatula, forming a 1.5 cm thick layer
Cover with cling film, pressing it directly against the surface
Refrigerate the baking tray for 1h30m until the dough cools down and sets
Fill half of a pan with vegetable oil and warm to 180 °C over medium heat
Remove the cling film from the baking tray and transfer the chickpea dough to a cutting board. Trim off the sides, and cut the dough into 8 cm x 1.5 cm sticks
Coat the chickpeas in 1 cup of semolina flour and gently shake off any any excess flour
Fry the chickpea sticks in batches until golden brown, and place them on a dish lined with paper towels
Transfer the fries to a serving dish lined with a piece of parchment paper
Plate sour cream to taste in a side bowl and sprinkle flaky salt to taste over the fries. The chickpea fries are ready.
Enjoy this crunchy and creamy treat!
Yield 4 portions
Chickpea Flour1 cup
Tandoori Spice Mix1 tsp
Semolina Flour (Coarse)1 cup
Sour Creamto taste
Vegetable Oilto fry
Flaky Saltto taste