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    Home » gameday

    Chickpea Kabocha Fries. Vegan Glutenfree Recipe Fat-free option

    Published: Feb 25, 2013 · Modified: Jan 24, 2018 by Richa 49 Comments

    Jump to Recipe   Print Recipe
    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
     
    Jump to Recipe   
    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
    4 from 1 vote

    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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    Reader Interactions

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    1. Shilpa

      February 22, 2022 at 5:05 am

      Thank you for sharing a healthy recipe. You inspired me to try making this recipe. Looking so appetising !

      Reply
      • Vegan Richa Support

        February 22, 2022 at 9:12 am

        yay!

        Reply
    2. Shilpa

      February 22, 2022 at 5:03 am

      4 stars
      It looks so appetising and you inspired me to go and try this recipe out. Thank you for sharing healthy recipe.

      Reply
      • Vegan Richa Support

        February 22, 2022 at 9:12 am

        thanks for sharing Shilpa

        Reply
    3. Hà

      November 04, 2021 at 12:47 am

      I LOVE curry 😍

      Reply
      • Vegan Richa Support

        November 04, 2021 at 11:32 am

        Awesome!! Do leave a rating too if you feel so!

        Reply
    4. Jane Kim

      May 29, 2014 at 4:31 am

      Genius

      Reply
    5. Alex @ delicious-knowledge.com

      January 19, 2014 at 5:45 pm

      These look delicious! I love chickpea fries but have never had them with squash, must try!

      Reply
    6. Alex @ delicious-knowledge.com

      January 19, 2014 at 5:45 pm

      These look so delicious! I love fries like this, can’t wait to make these!

      Reply
    7. Vegan Pleiade

      August 21, 2013 at 8:57 am

      This is amazing!

      Reply
    8. Maureen Koplow

      March 05, 2013 at 11:14 pm

      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
    9. Gabby @ the veggie nook

      March 01, 2013 at 6:56 pm

      Wow these look amazing! I love the gorgeous colour and can only imagine the amazing flavour from the kabocha! I bet these would be awesome with a spicy dipping sauce!

      Reply
    10. cumincoriandercardamom.com

      February 28, 2013 at 8:16 pm

      This is so unique!!!!

      Reply
      • Richa

        March 01, 2013 at 6:49 am

        and delicious!:)

        Reply
    11. Shadé @ One Vegan Fatty

      February 28, 2013 at 10:51 am

      I’m starving now…lol!

      Reply
      • Richa

        March 01, 2013 at 6:48 am

        make some fries:)

        Reply
    12. Anonymous

      February 28, 2013 at 3:01 am

      This comment has been removed by a blog administrator.

      Reply
    13. vedgedout.com

      February 27, 2013 at 11:30 pm

      Unreal! I need one of those grill mark pans STAT! Love this Richa

      Reply
      • Richa

        March 01, 2013 at 6:48 am

        those grill pans are awesome.. no need to start up the bbq or oven!

        Reply
    14. anunrefinedvegan.com

      February 27, 2013 at 2:51 pm

      Bring ON the savory snacking! Yummmmm!

      Reply
      • Richa

        February 28, 2013 at 8:18 pm

        Bring it on indeed!

        Reply
    15. laurelvb

      February 27, 2013 at 12:36 am

      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
      • Richa

        February 27, 2013 at 4:47 am

        You can make these without the squash!
        Hell yeah!! super awesomeness indeed!!:))) Thank you Thank you:)

        Reply
    16. christine

      February 26, 2013 at 10:51 pm

      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
      • Richa

        February 27, 2013 at 4:46 am

        Oh yes.. these can be added instead of tempeh!:))

        Reply
    17. Genevieve

      February 26, 2013 at 4:55 pm

      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
      • Richa

        February 26, 2013 at 6:38 pm

        i know right.. add some spice to the batter. the taste changes drmatically!:) oh yes.. definitely make a bigger batch!

        Reply
    18. Sunday Morning Banana Pancakes

      February 26, 2013 at 4:27 pm

      So Creative Richa! I am loving all the recent recipes using chickpea flour – thanks for sharing Cadry’s post too, I really enjoyed reading it!

      Reply
      • Richa

        February 26, 2013 at 6:37 pm

        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
    19. Dixya

      February 26, 2013 at 3:59 pm

      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
      • Richa

        February 26, 2013 at 6:42 pm

        great.. do let me know when you try it out..:) great to hear you keep trying plant based meals:)

        Reply
    20. Renard Moreau

      February 26, 2013 at 2:57 pm

      [ Smiles ] I LOVE chickpeas and you have provided me with a recipe in which I can use it in.

      Thank you!

      Reply
      • Richa

        February 26, 2013 at 6:40 pm

        Thank you. i love chickpeas too. do try these fries:)

        Reply
    21. Cadry's Kitchen

      February 26, 2013 at 4:18 am

      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
      • Richa

        February 26, 2013 at 6:39 pm

        i hope so too:) cant imagine people calling poison control on me 😉
        true that about the chickpea:)

        Reply
    22. Kyleigh

      February 26, 2013 at 3:10 am

      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
      • Richa

        February 26, 2013 at 6:39 pm

        do try it out.. it is easy and addictive!:)

        Reply
    23. Caitlin

      February 25, 2013 at 11:58 pm

      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
      • Richa

        February 26, 2013 at 2:19 am

        Awesome! Make some fries:)

        Awesome on the refried beans pizza too:) i am so glad you are loving that crust:)

        Reply
    24. Kristy

      February 25, 2013 at 11:00 pm

      Richa- you have outdone yourself! These look so good! Kabocha is one of my favorite squashes too. 🙂

      Reply
      • Richa

        February 25, 2013 at 11:39 pm

        oh i need a squash break:) i keep getting a squash every week in the csa delivery and keep trying to finish them up!:)

        Reply
    25. Shannon

      February 25, 2013 at 10:27 pm

      I’ve never had kobocha squash before. I love sweet potatoes though, so maybe I will like it too?! I will have to keep an eye out for it.

      Reply
      • Richa

        February 25, 2013 at 11:38 pm

        Yup.. it should work with mashed sweet potato too.. use about a 1/3 cup:)

        Reply

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