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    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Middle Eastern Spiced Chickpea Fries

    Published: Apr 21, 2016 · by Joanne · Updated: Aug 16, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Middle Eastern Spiced Chickpea Fries

    Like most anyone with a pulse, a big plate of fries is my ultimate food weakness. Knowing this, I rarely order them when out, preferring instead to steal some off my husband's plate, and truly never make them at home because big pots of boiling oil make my hair stand on end. And then I discovered chickpea fries, which pretty much changed everything. Yes, these still require heating up a oil to a scarily high temperature but because they're made from chickpea flour, which is super high in protein, fiber, and iron, I can convince myself that they're kind of good for me and therefore can and should be eaten with reckless abandon. I suspect you will, too.

    Middle Eastern Spiced Chickpea Fries

    If you've ever made polenta before, then you are pretty much already a pro at making chickpea fry batter. Just bring a pot of salted water to a boil, whisk in the chickpea flour and any spices you desire, and then pour the batter onto a baking sheet to allow it firm up as it chills. After about 30 minutes, it can be cut into fry-like shapes and fried to crispy on the outside, fluffy on the inside fry perfection.

    Being that chickpea flour is used most heavily in Indian and Middle Eastern cooking, I decided to stick with those flavor profiles when spicing these, whisking sumac into the batter and topping them with a dusting of aleppo pepper. If you don't have these on hand, don't stress it! Other spice blends such as za'atar, curry powder, ras el hanout, smoked paprika, and dukkah would also be great flavorings for these so just use whatever you have on hand. Since no side of fries is complete without dipping sauce, I served these up alongside bowls of red and green harissa but tzatziki, hummus, and even ketchup would be great alternatives!

    Recipe

    Middle Eastern Spiced Chickpea Fries

    Middle Eastern Spiced Chickpea Fries

    Pair your next veggie burger with these crispy chickpea fries with sumac and a dusting of Aleppo pepper for seasoning.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Course: Appetizer, Side Dish, Snack
    Cuisine: American
    Diet: Vegetarian
    Keyword: chickpea fries, Middle Eastern Spiced Chickpea Fries
    Servings: 10 -12 servings
    Calories: 469kcal
    Author: Oh My Veggies

    Ingredients

    • 4 cups water
    • 1 tablespoon kosher salt
    • 2 cups chickpea flour
    • 1 tablespoon sumac
    • 2 cups vegetable oil
    • aleppo pepper for dusting
    • green and red harissa for dipping
    US Customary - Metric

    Instructions

    • In a large pot, bring the water and salt to a boil. Whisk in the chickpea flour and sumac, stirring vigorously for 2-3 minutes or until all of the water is absorbed and there are only very small lumps. It will be the consistency of polenta. Remove the pot from the heat.
    • Line a rimmed baking sheet with parchment paper. Spread the batter onto the prepared pan in a ½-inch thick layer. It won't take up the whole pan, but almost. Set aside to firm up for 30 minutes.
    • Cut the mixture into rectangular 2x½-inch pieces.
    • Pour the vegetable oil into a large, deep cast-iron skillet. Turn the heat to medium-high. Once the oil is hot enough (it should sizzle the second a fry is put in the pan), add about 8 fries to the pan. Cook until they are golden brown and crispy on the outside, about 3-4 minutes. Remove to a paper towel-lined plate. Repeat with remaining fries. Sprinkle with aleppo pepper and serve immediately.

    Notes

    Adapted from Food 52

    Nutrition

    Calories: 469kcalCarbohydrates: 14gProtein: 5gFat: 45gSaturated Fat: 36gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 718mgPotassium: 203mgFiber: 3gSugar: 3gVitamin A: 10IUCalcium: 14mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Broccoli Poppers with Honey-Sriracha Dipping Sauce
    Pumpkin Quinoa Pilaf »

    Vegan Recipes, Vegetarian Recipes, Vegetarian Side Dishes chickpeas, side dishes, snacks

    Joanne Bruno from Eats Well With Others

    About Joanne

    Joanne Bruno is the blogger, recipe developer, and photographer behind the mostly ridiculous and always delicious vegetarian food blog Eats Well With Others. She likes her vegetables with a side of cupcakes and takes a highly hyperbolic approach to most things in life.

    Reader Interactions

    Comments

    1. Nikki says

      April 22, 2016 at 10:06 am

      This sounds so delicious! Will definitely give it a try. What size pan did you use to get the right size fries?

      Reply
      • Joanne Bruno says

        April 23, 2016 at 10:27 am

        Hi Nikki! I used a 9 1/2 x 13-inch pan, but didn't exactly get the batter to spread to cover each inch of the pan. I would say try to get it to about 1/2 - 1/4-inch thick and you'll be good to go!

        Reply
        • Nikki says

          April 23, 2016 at 11:44 am

          Awesome! Thanks, Joanne - will definitely be giving this one a try!

          Reply
    2. Shawna says

      June 06, 2016 at 10:25 am

      Is there a baked (vs. fried) version of this recipe?

      Reply
    3. Insider The Kitchen says

      March 06, 2017 at 10:11 am

      Was so yummy and fresh! Kids loved it too ?Will definitely become one my go to salads this summer. Thank you!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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