Chickpea Fries Recipe

Blend chickpeas

Place the drained and rinsed chickpeas in a food processor. Pulse until mostly smooth but still slightly textured — about 30–45 seconds. Scrape down the bowl once.

Make batter

Add chickpea flour, water, olive oil, minced garlic, chopped parsley, lemon zest, baking powder, sea salt, black pepper, smoked paprika, and cayenne (if using) to the food processor. Blend until the mixture forms a thick, spreadable batter (about 45–60 seconds). The batter should hold together but not be overly runny; add up to 2 more tablespoons water if too stiff.

Rest batter

Transfer batter to a bowl, cover, and let rest at room temperature for 15 minutes to hydrate the flour and allow flavors to meld.

Shape fries

After resting, dust a cutting board or work surface lightly with the all-purpose flour. Spread the batter into an even rectangle about 1/2 inch thick (12 mm). Use a bench scraper or knife to trim edges and then cut the rectangle into fry-sized sticks roughly 3–4 inches long and 1/2 inch wide.

Dust pieces

Lightly toss or dust each fry in the reserved flour to create a thin coating — this helps develop a crisp crust when frying. Shake off excess flour.

Heat oil

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of batter sizzles and rises immediately.

Fry in batches

Carefully add a single layer of chickpea fries to the hot oil without crowding (work in batches). Fry 2–3 minutes per side, turning once, until a deep golden-brown crust forms and fries are cooked through. Use a slotted spatula to turn; adjust heat if oil browns too quickly.

Drain and season

Transfer fried fries to a paper towel–lined baking sheet to drain. Immediately sprinkle with coarse sea salt while still hot. Keep in a single layer to preserve crispness. Repeat with remaining fries.

Finish

If preparing ahead, keep finished fries in a 200°F (95°C) oven on a wire rack for up to 20 minutes to stay warm and crisp. Serve with lemon wedges for squeezing over the fries.

Whisk aïoli

In a small bowl, combine mayonnaise, sriracha, minced garlic, lemon juice, olive oil, and honey or maple syrup if using. Whisk until smooth and emulsified. Taste and adjust heat or acidity, adding a little more sriracha for spice or lemon for brightness. Season with 1/4 tsp salt.

Chill and serve

Cover and chill the aïoli for at least 10 minutes to let flavors marry. Serve alongside the hot chickpea fries for dipping.