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Chickpea Fries with Roasted Red Pepper Dipping Sauce

Chickpea Fries with Roasted Red Pepper Dipping Sauce

Yield 4 servings

Prep time 1 hour


For the fries:

Chickpea flour 2 cups

Water 4 cups

Pro Seasoning 1 tablespoon

Cinnamon 1 teaspoon

Cumin ¼ teaspoon

Ginger, granulated ¼ teaspoon

Coriander ¼ teaspoon

Cayenne pepper 1/8 teaspoon

Black pepper ¼ teaspoon

Chopped cilantro 2 tablespoon

Canola oil for frying 1 quart

For the Sauce:

Vegan mayonnaise 1 cup

Roasted red pepper 1 each

Agave nectar 1 tablespoon

Cayenne Pepper pinch

Pro Seasoning TT

Method of prep for the fries:

Toast seasonings in a 2 quart sauce pan. Add water and bring to a boil. Slowly add chickpea flour to water while whisking vigorously. Lower the heat to a simmer and cook for 5 minutes, until the mixture looks sticky. Add cilantro and whisk. Pour mixture into a 9 x 9 pan lined with parchment paper or plastic wrap. Make sure the mixture is one even layer, nice and smooth. Let cool for 30 minutes. Once the mixture is firm enough to cut, cut the slab of chickpea mixture into French fry sized pieces. Heat oil in a deep fat fryer or in a large pot to 350 degrees. Fry chickpea fries until they are golden brown and crispy. Allow fries to drain on a cooling rack. Serve immediately.

Method of prep for the dipping sauce:

Add all ingredients to a blender jar. Puree until smooth. Serve with fries!

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