15 Simple Steps for Chickpea Fries

So I made chickpea fries last week and they were pretty amazing and so simple, so I had to blog about it. I don’t know about you, but I’m slightly addicted to those Buzzfeed Food/Tasty videos. When my mum visited me a little while ago, she was making me some yummy pakoras so she’d bought me some gram flour (sometimes called Besan), which is a flour made from chickpeas. But then I had lots of this flour left over and had no idea what to do with it. And it’s as if Buzzfeed sensed it was playing on my mind, because lo and behold, they uploaded this super easy recipe for chickpea fries!

Chickpea Fries Recipe

Chickpea Fries Recipe by Tasty

Chickpea Fries

Chickpea fries, also known as panisse in some regions, are a delightful and nutritious alternative to traditional potato fries. Made primarily from chickpea flour and water, these fries offer a unique taste and texture that is both crispy on the outside and creamy on the inside. They are seasoned with various herbs and spices, which can be adjusted to personal preference, adding depth and versatility to their flavor profile.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 4 people
Calories 654 kcal


  • 1 saucepan 


  • 2 cups/184g Chickpea/Gram/Besan flour
  • 4 cups/940ml Water
  • 1 tsp Salt
  • 1 tsp Ground white pepper
  • Oil to grease the dish
  • Oil to shallow fry


  • Place the water in a saucepan and bring to a boil.
  • Even though I used super fine chickpea flour, I would highly recommend you measure out the flour and give it a sift yourself. I had to throw away my first batch because it was far too lumpy.
  • Once the water has boiled, reduce the heat and add the flour to the saucepan.
  • Using a whisk and a lot of elbow grease, give the contents a mix as quickly as you can because it can go lumpy very fast. Just note, it won’t be completely mixed no matter how hard you try. The beauty of this recipe is that it doesn’t matter – it will still look good and taste great. I reckon if you had a food processor, the results could be much smoother. But I haven’t tried this out myself, so I’m just speculating here.
  • At this point, I’d got the mixture as smooth as I possibly could. Although the recipe didn’t call for it, I decided to add some salt and pepper for seasoning. The mixture has a strong chickpea smell (obviously), so not having some kind of seasoning didn’t make sense to me as it would be rather bland otherwise. I had no idea what the end result would taste like, but in hindsight, I wish I had added some fresh herbs and a pinch of garlic granules at this stage. But I know I’ll definitely do that next time and it will be even more amazing.
  • Get a Pyrex type of dish (I used a 10″ x 8″) or a tin that has been lined with clingfilm, and grease it with some oil. I have spraying oil at home so I used that, but you can also brush the oil on. This is so that its comes out of the dish fairly easily later on. Try and grease the dish earlier on if possible, because the mixture sets really quickly once off the heat.
  • Pour the mixture into the dish and spread it as evenly as possible, making sure to push it into the corners.
  • Place some clingfilm directly on top and place in the fridge to chill for at least 2 hours. I actually made this 24 hours before I intended to use it, and it still worked out great. So it’s definately ideal to make in advance when you know you won’t have much time the next day. Making this is easy… it’s the chilling that takes the longest.
  • When ready to use, take it out the fridge and take the cling film off. Place it upside down on top of a chopping board and gently tap the bottom of the dish to help it become loose and come away from the sides.
  • As we want the fries to be equal in size and shape, trim the edges and keep aside (these were bonus bits for me later – chef’s treat!).
  • Slice the block in half lengthways and cut into approximately 16 chunky fries/chips. Try and get the thickness the same from all sides.
  • Add the frying oil into your pan (mine was about half an inch deep) and fry your chips when the oil is hot enough. I did this in two batches as I wanted them to cook evenly.
  • Fry for 2-3 minutes on each side or until golden.
  • When it’s done, take the fries out and place on kitchen paper/towel to soak up any excess oil and sprinkle some salt on top immediately whilst it’s still hot.
  • I may have cheated and bought some ready made dips to save some time, but you can make your own using your favourite recipes. I went for the sour cream and chive and tomato salsa combo and it was DELICIOUS.


Keyword Chickpea

How to make Chickpea Fries uisng air fryer

Chickpea Fries - Half Cup Habit

The air fryer, a modern kitchen muse, invites a healthier rendition of Chickpea Fries, turning them into a crispy delight with a whisper of indulgence. As I embark on this culinary exploration, there’s a sense of innovation, of reimagining a beloved snack with a contemporary twist.

The process begins with the simplicity of chickpea flour and water, whisked together with a touch of seasoning to create a batter that is both humble and promising. Once set and sliced, these fries take on a new identity as they enter the air fryer’s basket.

There’s an eager anticipation as they cook, the air fryer’s cyclonic heat working its magic without the need for excess oil. The transformation is mesmerizing—golden, crispy exteriors giving way to a creamy interior, each fry a harmonious blend of texture and taste.

Serving these Chickpea Fries straight from the air fryer feels like unveiling a secret, offering a healthier alternative that sacrifices neither flavor nor satisfaction—a triumph of mindful cooking.

Tips for making Chickpea Fries

Best Chickpea Sticks with Yogurt Dipping Sauce Recipe - How to Make Fries  with Chickpea Flour

Cooking Tips

Crafting Chickpea Fries is a delightful journey into the heart of wholesome snacking. The key to their perfection lies in the batter’s consistency—smooth with just the right thickness to hold its shape when cut into fries. Seasoning is essential; a blend of garlic powder, smoked paprika, and a hint of cumin can elevate the humble chickpea to new heights.

I recommend chilling the batter before slicing; this step solidifies the mixture, making the fries easier to handle. When frying, whether in oil or an air fryer, aim for a golden exterior that gives way to a creamy interior—a textural contrast that’s truly satisfying.

Serving them fresh and hot is a joy, especially with a dip that complements their earthy flavor, like a cool tzatziki or a tangy tahini sauce. Each bite is a reminder of the simple pleasures that come from cooking with intention and savoring the results of your efforts.

Serving suggestion

This chickpea fries recipe can be a snack or the whole meal - The  Washington Post

Serving Chickpea Fries is a delightful expression of culinary creativity, a chance to turn a simple snack into an occasion. I revel in the act of plating these golden sticks, their crisp exteriors giving way to a soft, hearty interior. A sprinkle of coarse sea salt and a side of vibrant dipping sauce—perhaps a zesty lemon aioli or a bold harissa—completes the picture, each fry waiting to be dipped and savored.

I find joy in the contrast of textures and flavors, the rustic simplicity of chickpeas elevated to a dish that’s both satisfying and surprisingly elegant. Offering them to guests or family feels like sharing a secret from my recipe repertoire, a humble yet innovative treat that’s sure to spark conversation and delight.

Chickpea Fries are more than just a side; they’re a statement of wholesome indulgence, a celebration of the unexpected pleasures that come from experimenting with plant-based ingredients. It’s a serving suggestion that invites smiles and a sense of shared discovery over a plate of these crispy, savory morsels.

Top 5 FAQs about Chickpea Fries

Panisse Recipe (Chickpea Fries) | The Kitchn

  • What is the secret to getting the right texture for Chickpea Fries? Achieving the ideal texture for Chickpea Fries involves cooking the chickpea batter until it’s thick and sturdy enough to set firmly when cooled. The batter should be poured into a flat tray and chilled until solid before cutting into fries. This ensures they hold their shape during cooking.
  • Can Chickpea Fries be made without deep frying? Yes, Chickpea Fries can be baked in an oven or cooked in an air fryer for a healthier alternative. The key is to preheat the cooking device and possibly brush the fries with a little oil to achieve a crispy exterior without the need for deep frying.
  • How can I add more flavor to my Chickpea Fries? Seasonings are crucial for flavorful Chickpea Fries. Incorporate herbs and spices such as garlic powder, smoked paprika, cumin, or nutritional yeast into the batter. Additionally, experimenting with different dips and sauces can enhance the overall taste experience.
  • Why do my Chickpea Fries sometimes come out soggy? Sogginess can result from an overly wet batter or insufficient chilling time before cutting and cooking. Ensure the batter is thick and smooth, and allow it to chill completely to help the fries maintain their structure and crisp up during cooking.
  • How should I store leftover Chickpea Fries, and can they be reheated? Leftover Chickpea Fries can be stored in an airtight container in the refrigerator for a few days. Reheat them in an oven or air fryer to restore their crispiness. Microwaving is not recommended as it can make them soft and chewy.

In conclusion, Chickpea Fries stand as a delightful innovation in the world of snacks, offering a satisfying crunch and a nutritious profile. The journey from batter to golden fry is one of simplicity and transformation, where humble ingredients come together to create a snack that’s both comforting and exciting. These fries are not just a testament to the versatility of chickpeas but also to the culinary creativity that can turn a basic legume into a star appetizer or side.

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