Baked Cumin-Chickpea Fries

Serves 10
Time 3 hrs 25 min
Baked Cumin-Chickpea Fries

Popular in the Mediterranean, chickpea flour is used to make fritters or “French fries” called panisses, which are naturally gluten free. You can cut the chickpea mixture into classic shoestring French fries or opt for thicker steak fries, perfect for dipping in ketchup or mustard.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    Olive spray oil
    2 tablespoonsground cumin
    1/2 teaspooncrushed red chile flakes
    1 poundchickpea flour, whisked
    3 tablespoonsextra-virgin olive oil
    1/2 teaspooncoarse sea salt
    1 teaspoonground black pepper

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Method

Lightly coat a 9x13-inch baking dish or rimmed baking sheet with spray oil.


In a large saucepan, bring 8 cups salted water to a simmer over medium heat and whisk in cumin and chile flakes.


Slowly add chickpea flour, 1/2 cup at a time, whisking continuously and cooking until mixture is thick and lump free, 3 to 5 minutes. It will resemble the consistency of oatmeal.


Pour into the prepared baking dish and smooth parchment paper or plastic wrap over the top of the mixture to prevent a skin from forming.


Refrigerate until chickpea mixture is solidified, about 2 hours.


Preheat the oven to 425F.


Line 1 or more baking sheets with parchment paper.


Flip chickpea mixture on a cutting board and cut into strips 1-inch wide.


For steak fries, cut each strip crosswise into 3 pieces.


For shoestring fries, cut each steak fry lengthwise into 4 smaller fries.


Working in batches or with multiple parchment-lined baking sheets, evenly space fries on the sheet(s).


Drizzle with oil and sprinkle with salt and pepper.


Bake until fries are slightly dry and browned, about 45 minutes. Serve hot.

Nutritional Info

Serving Size

Calories

220

Total Fat

8g

Saturated Fat

1g

Cholesterol

0mg

Sodium

220mg

Total Carbohydrate

27g

Dietary Fiber

5g

Total Sugars

5g

Protein

10g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.