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Cajun Chickpea Fries with Cilantro Jalapeño Lime Dip

October 24, 2020 By Richa 17 Comments

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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 gluten-free appetizer or party snack. Jump to Recipe
a chickpea flour frie being dipped into a cashew based cilantro lime dip

Looking for a snack-type food that takes little effort,  and satisfies your cravings for French Fries? Make Chickpea Fries! Just look at them – all golden crispy brown on the outside and creamy, tender and delicious in the middle! Delicious!

a bowl of pan-fried Cajun chickpea fries served with vegan cilantro lime dip

To make these fries we whip up a thick polenta-esque mixture of chickpea flour, water, and some garlic powder, then chill, slice, fry, and dunk!

These would be fantastic on their own as we pan fry them up until golden and perfect. But when dunked in the cashew-based vegan cilantro jalapeño lime sauce, they become completely irresistible!

Chickpea fries are a snack that is sure to satisfy your cravings for salty finger food and they are pretty cheap to make. Chickpea flour is just one of those kitchen staples that is ALWAYS great to keep on hand.  If you want to learn more about chickpea flour, check out this blog post. 

a bowl of Cajun spiced homemade chickpea flour fries served with a cilantro lime dip

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 mins
Cook Time10 mins
Chilling20 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: chickpea flour fries, chickpea flour recipes, vegan cilantro lime dip
Servings: 4 servings
Calories: 236kcal
Author: Vegan Richa

Ingredients

Chickpea Fries:

  • 1 cup (120 g) chickpea flour
  • 1 1/4 cup (295.74 ml) 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 (64.5 g) raw cashews
  • 1/3 cup (78.86 ml) water
  • 2 TBSP (29.57 ml) lime juice
  • 1/2 cup (8 g) packed cilantro
  • 1 garlic clove
  • 2 tbsp pickled jalapeno
  • 1/2 tsp or more of salt

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.

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

Nutrition Facts
Cajun Chickpea Fries with Cilantro Jalapeno Lime Cream Dip  
Amount Per Serving
Calories 236 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 548mg24%
Potassium 420mg12%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Vitamin A 1082IU22%
Vitamin C 4mg5%
Calcium 23mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients for chickpea fries:

  • Chickpea flour forms the base of the batter and we cook it with 1 1/4 cup of water and season it with salt and garlic powder. Besan doesn’t work as well here as the chickpea tofu mixture is softer with besan. You can use besan, use 1 1/4 cup of besan. The fries will be softer.
  • Once pan fried, we toss them in cajun spice which adds more flavor and a gorgeous color.
  • The base of the cilantro-lime dip is made by blending raw cashews which we soak in hot water to soften them.
  • Fresh lime juice adds some zing which is so nice paired with the nutty and earthy chickpea fries.
  • Cilantro, garlic, and pickled jalapeños take this dip south of the border! This creamy sauce is also amazing with tacos, nachos, or sweet potato fries.
  • this recipe is vegan Glutenfree soyfree, and Nutfree with an alternate dip.

Tips

  • The chickpea fries can also be deep-fried, or brushed with olive oil and baked at 400 F until golden all over.
  • These can be frozen to store.
  • Feel free to use your favorite seasoning – think Ranch seasoning, Taco, or Fajita Seasoning, berbere, Lemon Pepper…the possibilities are endless.
  • 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!

How to make Chickpea Fries & Dip:

overhead shot of ingredients used for making vegan cilantro lime dip

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.

How to make chickpea fries:

Blend the Chickpea Flour, 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 batter into fry size slices.

chilled chickpea flour batter being cut into fries

Add the chickpea fries to a skillet over medium heat with 2 tsp of oil and panfry until most of the edges are golden.

chickpea flour fries being pan-fried in a skillet

Take the pan off the heat and add the cajun spice, garlic, and some more salt (only add salt if your Cajun blend doesn’t have salt), straight into the pan, and toss well to coat. Taste and adjust salt and spice level.

pan fried chickpea flour fries being tossed in salt and Cajun seasoning

Serve the freshly pan-fried chickpea fries with the Cilantro Jalapeno Lime Dip.

overhead shot of vegan pan fried chickpea fries tossed in Cajun seasoning and served with cilantro jalapeno lime dip

Can these be made ahead of time?

Yes, you could make the batter ahead of time and add it to the pan to firm up in the fridge for up to 2 days – maybe even longer as long as you keep it refrigerated. Before frying, bring them back to room temperature so they will fry evenly and not be too cold for the oil.

a vegan chickpea flour frie being dipped into cilantro lime dip

More Fries and Snacks from the blog

  • Baked Sweet Potato Fries with vegan Chipotle Ranch
  • Baked Garlic Fries with Garlic Tahini Sauce. 
  • Cucumber Turmeric hummus sesame Mint bites.
  • Spicy Pepper Crisp Cauliflower bites with celery ranch
  • Mango Sriracha Cauliflower Bites

Filed Under: Appetizer Recipes, Cinco De Mayo Recipes, Comfort Food Recipes, gluten free, soy free Tagged With: Cajun, cashews, chickpea flour, cilantro, garlic, jalapeños, lime, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Sharon says

    October 24, 2020 at 7:07 am

    I believe in the instructions you left out the water in the first part.

    Reply
  2. Sherrie Maebrae says

    October 24, 2020 at 8:48 am

    Any suggestion for using something different than cashews?

    Reply
    • Richa says

      October 24, 2020 at 10:52 am

      Use firm or silken tofu. You might need to add a it more salt and lime

      Reply
  3. Kishore says

    October 24, 2020 at 9:25 am

    Hi Richa: Love your recipes- especially all the gf options! I have a couple questions on this one – what happens to the water? Do you add and stir in the pan? I see the reference to “lumpy” batter evening out as it cooks, but not the previous step of adding water. Second, in the inbred section’s first bullet there’s a reference to tofu – not sure where that comes in? Thanks!

    Reply
    • Vegan Richa Support says

      October 25, 2020 at 6:56 pm

      Thanks Kishore!! you just blend the Chickpea Flour, water, salt, and garlic powder until smooth which creates the ‘sauce’ which you then transfer to the pan. for the tofu it’s an optional substitute for cashews if you desire to make a nut-free dipping sauce.

      Reply
  4. Jen says

    October 24, 2020 at 11:52 am

    Do you think the chickpea fries could be “fried” in an air fryer?

    Reply
    • Richa says

      October 24, 2020 at 12:10 pm

      They should work just fine. I need to get an air fryer 🙂

      Reply
      • Jen says

        October 24, 2020 at 1:03 pm

        Thanks. FYI – I have the Ninja Foodi Smart Grill XL and love it. Wonderful for tofu and many other foods (but nothing beats my Instant Pot for all around usefulness).

        Reply
        • Richa says

          October 24, 2020 at 2:21 pm

          I am thinking of getting one of the lids. Researching right now coz I don’t like too much noise. Lids 🙂

          Reply
  5. Emily says

    October 24, 2020 at 8:49 pm

    5 stars
    Made this as soon you posted it. So good! The chickpea fries are so addicting and my kids dint even bat an eye!

    Reply
    • Richa says

      October 25, 2020 at 5:57 am

      Awesome!

      Reply
  6. The Book of Food says

    October 25, 2020 at 5:00 am

    5 stars
    Great idea !

    Reply
  7. Laana says

    October 25, 2020 at 8:12 am

    Do you think it’s ok to bake it in the oven?

    Reply
    • Richa says

      October 25, 2020 at 10:07 am

      Yes bake at 400 deg f

      Reply
  8. Christine says

    October 25, 2020 at 8:36 am

    Is it possible to sub Besan in this recipe? Maybe with less water?

    Reply
    • Richa says

      October 25, 2020 at 10:07 am

      I mentioned it under the ingredients section that you can use 1 1/4 cup besan. They will still be A bit softer than the chickpea ones but in frying should crisp up

      Reply
  9. Arijit Singh says

    October 26, 2020 at 10:53 am

    Again Great recipe, I really like your all recipe and this was incredible.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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