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Chickpea Fries with Lemon Tahini Dip Recipe

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4.2 from 8 reviews

Crispy and flavorful chickpea fries served with a tangy lemon tahini dip. These gluten-free fries are made from chickpea flour, seasoned with spices, and fried to golden perfection. Perfect as a snack or appetizer, they offer a delicious alternative to traditional potato fries.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings

Ingredients

Chickpea Fries

  • 2 cups water
  • 1 1/2 cups chickpea flour
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/2 tsp fresh cracked pepper
  • 1/2 cup olive oil
  • Vegetable oil for frying
  • Parsley for garnish
  • Sea salt for garnish

Lemon Tahini Dip

  • 1 cup Greek style yogurt
  • 1/2 cup tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • Salt to taste

Instructions

  1. Prepare the pan: Line your pan or pans with plastic wrap or parchment paper, ensuring the edges extend over the sides for easy lifting of the chickpea dough later.
  2. Mix dry ingredients: In a bowl, whisk together chickpea flour, salt, cayenne pepper, cumin, and fresh cracked pepper until well combined.
  3. Cook the chickpea mixture: Heat water and olive oil in a saucepan until boiling. Reduce heat and gradually whisk in the chickpea flour mixture. Stir continuously until it thickens to a smooth, thick oatmeal-like consistency, about 1 minute.
  4. Set the dough: Pour the mixture into the prepared pan and smooth it out with a spatula. Place another piece of parchment paper on top and smooth again evenly. Refrigerate for 2 to 3 hours until fully set and firm, similar to polenta.
  5. Make the dipping sauce: While the dough sets, whisk together Greek yogurt, tahini, lemon juice, minced garlic, and salt in a small bowl. Chill until ready to serve. Add a little water if you prefer a thinner consistency.
  6. Cut the fries: Once the dough is chilled and firm, carefully lift it out of the pan using the overhanging parchment. Cut into strips approximately 1/4 inch by 4 inches for matchstick fries or 1/2 inch by 4 inches for thicker fries.
  7. Fry the chickpea fries: Pour about 1/2 inch of vegetable oil into a pot or skillet and heat to 350-360°F. Fry the strips in batches, making sure the oil stays hot so the fries crisp quickly without absorbing oil. Each batch should take about 2 minutes until golden brown.
  8. Drain and garnish: Remove fries from oil and drain on paper towels. Season immediately with fresh ground sea salt, dust with chopped parsley, and serve hot with the lemon tahini dip.

Notes

  • For a thinner dipping sauce, add water gradually until desired consistency is reached.
  • Maintain the oil temperature between 350-360°F to ensure fries are crispy and not greasy.
  • Chill the chickpea mixture fully to get firm fries that hold their shape when frying.
  • Can be served as a snack, appetizer, or side dish.
  • These fries are naturally gluten-free, making them suitable for gluten intolerant diets.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/chickpea-fries-with-lemon-tahini-dip-recipe/