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Crispy Chickpea Fries with Avocado Dip

Today's Star: The chickpea! With these crispy fries, the potato has been retired for now.

Crispy Chickpea Fries with Avocado Dip

French fries are still the last resort in most non-vegan restaurants when you don't feel like nibbling on a plain lettuce leaf.

Homemade fries are also very popular because they are healthier and lower in fat. But did you know that you can also make fries from chickpeas? More precisely, from chickpea flour. And to make it really crispy, the sticks get a coat of cornmeal. The perfect match: the creamy, silky dip made from avocado and vegan cream cheese. You will love this combination!

For 1 tray you need:

For the chickpea fries:

  • 500ml water

  • 200g chickpea flour

  • 1/2 tsp turmeric

  • 1 tsp salt

  • 2 tbsp yeast flakes

For coating:

  • approx. 80g polenta (cornmeal)

  • a little oil


  • 1 rectangular baking dish (approx. 15 x 20 cm)

For the avocado cream cheese dip:

  • 2 ripe avocados

  • 60g vegan natural cream cheese (bought or homemade)

  • 2 small cloves of garlic

  • juice of 1/2 lime

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • a few dashes of sriracha sauce


Chickpea fries:

  1. Mix 200g chickpea flour, 1 tsp salt and 1/2 tsp turmeric.

  2. Put the mixture in a pot with 500ml of water and boil it once. Stir occasionally.

  3. Then let the mixture simmer over medium heat for about 5 minutes. Keep stirring constantly.

  4. Grease a rectangular mold, pour the chickpea mixture into it and smooth it out.

  5. Now the mixture must cool in the refrigerator for about 4 hours.

  6. After 4 hours, take the mixture out of the fridge, carefully turn it out onto a board and cut it into even sticks.

  7. Preheat the oven to 350°F (180°C) top and bottom heat.

  8. Put 80g of polenta in a deep plate

  9. Now brush the chickpea fries with oil on all sides and roll them in the cornmeal in batches.

  10. Put the coated fries on a baking tray with baking paper and put them in the oven for about 30 minutes.

Avocado cream cheese dip:

  1. Blend 2 ripe avocados, 60g vegan natural cream cheese, 2 small garlic cloves, the juice of 1/2 lime, 1/2 tsp salt, 1/2 tsp pepper and a few dashes of sriracha sauce with a blender until creamy and dress the finished chickpea fries with it.


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