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vegan chickpea fries served with cilantro lime dip
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5 from 2 votes

Cajun Chickpea Fries with Cilantro Jalapeno Lime Cream Dip  

You will love these pan-fried Cajun chickpea fries made from chickpea flour. They are golden crispy brown on the outside and creamy, tender and delicious on the inside. Serve with my vegan cilantro lime dip for a fun glutenfree appetizer or party snack. Vegan Glutenfree Soyfree Recipe
Prep Time10 minutes
Cook Time10 minutes
Chilling20 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: chickpea flour fries, chickpea flour recipes, vegan cilantro lime dip
Servings: 4 servings
Author: Vegan Richa

Ingredients

Chickpea Fries:

  • 1 cup chickpea flour
  • 1 1/4 cup of water
  • 1/4 salt + more for to taste
  • 1/4 tsp garlic powder

To add later

  • 2 tsp oil
  • 1 tbsp cajun spice blend
  • 1/4 tsp garlic powder or granulated garlic 
  • 1/4 tsp salt

Cilantro Jalapeno Lime Dip:

  • 1/2 cup raw cashews
  • 1/3 cup water
  • 2 TBSP lime juice
  • 1/2 cup packed cilantro
  • 1 garlic clove
  • 2 tbsp pickled jalapeno
  • 1/2 tsp or more of salt
US Customary - Metric

Instructions

For the Chickpea Fries

  • Blend the Chickpea Flour, water, salt, and garlic powder until smooth. Then add to a sauce pan over medium heat and cook. The mixture will get lumpy, stir occasionally and it will eventually and even out to a thicker custard like state. Continue to cook for another 2 mins after it has thickened evenly. Transfer the mixture to a greased 7-8 inch pan or spread over parchment and even out on the top using parchment paper.
  • Chill for 20 minutes, and slice the chickpea into fry size slices.
  • Add the chickpea fries to a skillet over medium heat with 2 tsp of oil and panfry until most of the edges are golden.
  • Take off heat and add in the cajun spice, garlic, salt (only if your Cajun blend doesn’t have salt), in pan, and toss well to coat. Taste and ajust to salt and spice. 

For the Dipping sauce:

  • Blend all the ingredients until they're smooth and creamy. I usually soak the cashews in hot water for 15 minutes, and then blend, and then blend the mixture for 1 minute, let it sit for 10 minutes in the blender, then blend again. That gives a really creamy depth. Taste and adjust salt and lime as needed.
  • Serve the freshly pan fried chickpea fries with the Cilantro Jalapeno Lime Dip.
    You can also serve these fries with salsa, ketchup or my tahini dip for a Nutfree variation.

Video

Notes

  • To make the cilantro lime dipping sauce nutfree, use 1/2 cup firm tofu.
  • The chickpea fries can also be deep-fried, or brushed with olive oil and baked at 400 F until golden. 
  • Feel free to use your favorite seasoning - think Ranch seasoning, Taco, or Fajita Seasoning, Lemon Pepper...the possibilities are endless.
  • To use Besan, use 1 1/4 cup besan for the fries. They will set slightly softer and more delicate but will crisp up on pan frying
  • Another great dip for these would be my garlic tahini dip.
  • Add a seasonal twist by adding some mashed kabocha squash to the batter as I did in this chickpea kabocha fries recipe!

Nutrition

Calories: 236kcal | Carbohydrates: 25g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 548mg | Potassium: 420mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1082IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 3mg