Vegan Richa

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Chickpea Kabocha Fries. Vegan Glutenfree Recipe Fat-free option

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Chickpea kabocha fries. Chickpea flour fries made with a batter of chickpea flour and roasted squash + spices. Baked, fried or grilled fries! Gluten-free Vegan Recipe.  Makes 14-18 fries
 
Chickpea Kabocha Fries | Vegan Richa
Its time for savory snacking. Chickpea flour fries. And that gorgeous color is because of some roasted Kabocha mixed in the batter.
 
I baked up the whole Kabocha the other day.. just like this whole Roasted butternut. Scrubbed it clean, wiped it, punched a few knife holes in it and put it in the oven at 330 degrees F for 30-35 minutes. Sliced it in half. Scooped out the inards and we are good to go. Used some to make Kabocha rice and lentil crepes and some in these fries.


These Chickpea fries are awesome finger food. They can be frozen to store, baked or grilled with or without oil or pan fried. I added ranch seasoning to the batter, so u can eat these fries as is without a dip, or use any of your favorite dips or sauces. 
Change up the seasoning, or skip the spices.. tons of variations.
Make these Chickpea flour Fries.

Chickpea Kabocha Fries | Vegan Richa

Short post again today.. crappy eye alert..

More Savory Snack and Breakfast options see the collection here.

Steps:

In a pan, add all the ingredients and start whisking on low-medium heat.



Whisk Whisk.



Cook until the batter feels quite stiff.



Pour the batter onto parchment or greased sheet.



Let it cool and set.
Cut it up. Bake, grill or pan fry.
Brushed will oil and being grilled on grill pan on stove top high heat below.



Serve hot!



Print Recipe

Chickpea Kabocha Fries. Vegan Glutenfree Recipe Fat-free option

Chickpea kabocha fries. Chickpea flour fries made with a batter of chickpea flour and roasted squash + spices. Baked, fried or grilled fries! Gluten-free Vegan Recipe.  Makes 14-18 fries
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: American
Servings: 2
Calories: 170kcal
Author: Vegan Richa

Ingredients

  • 1/2 cup (60 g) Chickpea flour besan/garbanzo bean flour. You can also use garbanzo-fava bean flour
  • 1/3 cup (300 g) well mashed roasted Kabocha squash or any other squash or 1/3 cup mashed sweet potato
  • 3/4 cup (187.5 ml) water
  • 1/3 tsp (0.33 tsp) salt
  • 1/2 tsp (0.5 tsp) ranch seasoning Garlic, Onion, Dill, Parsley, Chives and a touch of Pepper. or other spices of choice)
  • black pepper to taste

Instructions

  • In a bowl or directly in the pan, add all the ingredients and whisk.
  • Heat the pan on low-medium heat and keep whisking to combine all the ingredients.
  • Whisk for 4-6 minutes until the batter starts get thick and stiff. You will be able to feel the stiffness and the batter will not move easily.
  • Drop the stiff batter onto parchment or greased sheet. Spread the batter quickly using a greased spatula keeping it 1/4-1/2 inch thick and let set for an hour in refrigerator.
  • Cut the set batter into strips. (At this point, the strips can be frozen. Thaw and proceed to grill/bake.)
  • Then either bake or pan fry or grill. Brush a little oil on the fries to grill.
  • Pan fry for 2-3 minutes each side on medium-high heat.
  • For Baked: Broil on Low for 4-5 minutes then broil on High for half a minute to a minute(depends on how crisp you want the fries). The fries can be baked or grilled without oil too.
  • I sprinkled some cajun spice on them and served with sriracha.

Notes

Nutritional values based on one serving

Nutrition

Nutrition Facts
Chickpea Kabocha Fries. Vegan Glutenfree Recipe Fat-free option
Amount Per Serving
Calories 170 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 418mg18%
Potassium 778mg22%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 6g7%
Protein 8g16%
Vitamin A 2095IU42%
Vitamin C 19.1mg23%
Calcium 79mg8%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
 
 




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  3. did you make these just for me, because i feel like you did. going to the TOP of my vegan richa to make list.

    ps- made a vegan richa inspired mexican pizza last night. SO GOOD. used the oat crust and a simplified(ie no spice) version of your refried beans. topped with lettuce, avocado, tomato, and vegan sour cream 😉

    Reply

  4. I love Kobucha Squash and i’ve heard chickpea fries are really good but never tried them. This recipe looks so good i’m going to have to try it out now for sure! Thanks for the inspiration!

    Reply

  5. Oh, thank you for the kind words, Richa! So lovely of you to mention my post! With the gorgeous food you make and pictures you take, you’re changing that “vegan stigma” one recipe at a time!

    I need to make chickpea fries. It seems that chickpeas in any form only make things better!

    Reply

  7. i have never seen or had kabocha fries but i have a sweet potato waiting to be used-will be trying this out 🙂 Although I am not an vegetarian or vegan, I do enjoy plant based diet quite frequently and there are so many recipes and techniques, substitutions one can make to create healthy, delicious meal & desserts.

    Reply

    • yay, rescued your comment from spam again.. how do i tell blogger to unspam you!
      chickpea flour is quite a versatile thing:)
      i loved her post.. its hilarious and at the same time makes some excellent points!

      Reply

  9. I love making fries from chickpea flour! Usually I just season them with salt and pepper afterwards and eat them with ketchup, but I love your version with the seasoning added to the batter and adding mashed squash. I bet the sweet potato version would be amazing too, I definitely have to try that! Thanks for the tip on freezing too – now I know that I can make a bigger batch and have them whenever I want 🙂

    Reply

  10. I shall be making some of these tomorrow – we love chickpeas any which way, and we enjoy chips now and then – these with some roasted Brussels sprouts, cauliflower and tomatoes should be really tasty:) thank you!

    Reply

  11. I adore kabocha squash although I can only get it about one week a year. Boo. HOWEVER… Vegan Richa on the PPK Top 100 list. Holy Cow girl. Congrats on some well earned kudos. It’s like winning the Vegan Oscars. Well done!!!

    Reply

  18. These look scrumptious! I’d imagine you could use canned pumpkin instead of the squash if you’re in a hurry (or too lazy to cook a squash). I can’t wait to try these.

    Reply
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