Chickpea Fries with Yogurt Tahini Dip

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Chickpea Fries with Tahini Yogurt Dip 2

Chickpea Fries with Yogurt Tahini Dip are a magical combination of crispy and creamy ~ this Middle Eastern appetizer is always a hit!

Chickpea Fries with Tahini Yogurt Dip

Chickpea Fries are my new favorite pub grub!

I don’t know about you, but some of the best food I’ve ever had, I’ve had in bars. That includes wine bars, tapas bars, pubs, any drinking establishment that also serves food. God bless ’em. You feel like you’ve had a night out without spending too much, and, I don’t know, maybe it’s the proximity to all that booze, but food just tastes better in a bar. We first had crispy chickpea fries several years ago in our favorite little tapas bar tucked down a winding brick alleyway in Portsmouth New Hampshire. It was interesting, though, because the European concept of tapas, where little plates get passed around the table and shared by everyone doesn’t seem to work so well when it comes to these fries…these fries inspire an everyman for himself mentality — basically a grab fest. But that’s not an issue since we’ve moved to LA. I haven’t seen them on any menus out here, and so I make them myself. I make plenty to go around. and everybody gets their own plate.

Chickpea Fries with Tahini Yogurt Dip 2

Chickpea fries are called panisses in Provence, panelle in Tuscany.

They are crispy on the outside and creamy on the inside. You’ll need chickpea (aka garbanzo bean) flour to make these, and  luckily there’s been an explosion in the popularity and availability of specialty flours. Lots of large grocery stores and most high end and whole foods stores carry them these days. Chick pea flour has a beautiful, finely ground silky texture. I use it to make Indian pakora, too, so a bag never goes to waste.


What is chickpea flour?

Chickpea flour is flour made from chickpeas! It’s naturally high in protein and fiber, and it’s gluten free, as well. Chickpea flour is a traditional ingredient in Indian and Middle Eastern cooking. I use it to make Indian pakora, both chicken and vegetarian. You can bake with it for gluten free recipes, but you can also replace up to 25% of the all-purpose flour in regular baking recipes with chickpea flour for an added flavor and nutrition boost.

chickpea fries

Make these crispy fries ahead

You can cut the fries and stack them between waxed paper ahead of time and then refrigerate until you’re ready to fry. This is a good idea because they taste best straight out of the oil.

If made properly these are to die for. As with all frying, getting the oil hot enough is essential for success. You need an inexpensive clip on thermometer to do this properly. The result will be glorious—crispy on the outside, creamy on the inside. Traditionally the batter for these fries isn’t heavily seasoned, but my recipe has a Middle Eastern kick to it,   You can serve them with all kinds of dipping sauces,  but I made a simple yogurt tahini sauce because it’s the way we first had it at the tapas bar.

Chickpea Fries with Tahini Yogurt Dip 5

tvfgi recommends: chickpea flour

Chickpea flour is wonderful to have on hand even when you aren’t making these fries. It’s a necessity in lots of Indian and Middle Eastern recipes, and is used in gluten free baking as well. I store mine in the freezer so it’s always there when I need it. I like Bob’s Red Mill brand, they make it so easy to branch out into new types of flours because they sell such a wide variety.

*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen!

Chickpea Fries with Tahini Yogurt Dip 2
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2.67 from 9 votes

Chickpea Fries with Yogurt Tahini Dip

Chickpea Fries are a magical combination of crispy and creamy ~ make sure you have plenty of yogurt tahini dip to go around!
Course Appetizer
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 servings
Author Sue Moran


  • 2 cups water
  • 1 1/2 cups garbanzo bean flour
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1/2 tsp fresh cracked pepper
  • 1/4 cup olive oil
  • vegetable oil for frying
  • parsley and sea salt for garnish

Yogurt Tahini Sauce

  • 1 cup Greek style yogurt
  • 1/2 cup tahini
  • juice of 1 lemon
  • 1 clove garlic minced
  • salt


  • For thin matchstick fries like the ones I made, use two 8x8 inch square pans. For a little thicker fries, you can use a 9x12 inch pan. Line the pan or pans with parchment paper, letting the ends extend over the sides of the pan so you can easily lift the chilled dough out for cutting.
  • Whisk together the flour, salt, pepper, and spices.
  • Heat the water and oil to boiling in a saucepan. Turn down the heat and slowly whisk in the chickpea flour, stir until it thickens and is smooth, about a minute. It will look like a thick oatmeal.
  • Spread the mixture in the pan, smoothing it with a spatula. Take another piece of parchment and lay it over the top and continue to smooth it out as evenly as possible.
  • Refrigerate for at least an hour until fully set. It will set up just like polenta.
  • Meanwhile make the dipping sauce by whisking all the ingredients together in a small bowl. Chill till needed. If you like a thinner sauce you can whisk in a little water.
  • When the dough is completely chilled, carefully lift it out of the pan and cut into 1/4 x 4 inch strips for matchstick style, and 1/2 x 4 inch for thicker style.
  • Heat about 1/2 inch of oil in a large skillet till it reaches 350-360F. Be patient, this takes a few minutes, and you want the oil to be hot enough to crisp the fries and not soak into them. Fry the chickpea strips in batches, if the oil is the right temperature they should be golden in 2 minutes.
  • Season with a little fresh ground sea salt, dust with parsley and serve right away.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    October 12, 2015 at 12:25 pm

    Oh heavens, I could eat the whole platter myself, lovely!

  • Reply
    April 24, 2014 at 10:48 am

    What the what?! These are blowing my mind! I can’t believe you can do that with chickpea flour. And the flavorings sound amazing. Is it happy hour yet?

  • Reply
    Mireya @myhealthyeatinghabits
    April 24, 2014 at 9:43 am

    These fries look yummy. They sound like a good alternative to spuds, too.

  • Reply
    [email protected] Creekside Cook
    April 18, 2014 at 7:04 am

    These do look so tempting, Sue – and I agree about how wonderful it is to have so many specialty ingredients available these days – SO cool!

  • Reply
    April 17, 2014 at 4:52 pm

    I first saw these at “The Little Next Door” here in LA and thought they were potato fries. I’ve been wanting to try them ever since, but haven’t gone back. I think I might just be making them myself now! Yours are tantalizing me!!

    • Reply
      April 17, 2014 at 5:20 pm

      Let’s go and try theirs!

  • Reply
    April 17, 2014 at 4:27 pm

    Hi, New to following you but I know those bars in Portsmouth NH well, the city I that I realized I was in love with my boyfriend, (now husband for many years) Cannot wait to try these and other items on your site.

    • Reply
      April 17, 2014 at 4:30 pm

      We love Portsmouth! Thanks for stopping by, Charlotte.

  • Reply
    April 17, 2014 at 2:23 pm

    OH boy. I hardly ever deep-fry anything, but I may have to make an exception for these! Such beautiful fries, and full of protein too…obviously they’re the perfect bar snack. 🙂

  • Reply
    Laura (Tutti Dolci)
    April 17, 2014 at 10:48 am

    These fries look so good and I love the dip!

  • Reply
    April 17, 2014 at 9:49 am

    I have chickpea flour left over from making socca. These look amazing Sue, so creative love the Middle Eastern spin on here. Will be making soon.

    • Reply
      April 17, 2014 at 10:02 am

      I’ve never had socca, now you’ve got me going, I need to make some!

  • Reply
    December 2, 2012 at 2:26 am

    I’m going to experiment and bake SOME of them by misting them with olive oil and placing them on a wire rack over a baking sheet (this allows the hot air to circulate around the food). Will use a hot oven (450 degree) oven temperature.

  • Reply
    Sue/the view from great island
    December 24, 2011 at 10:55 pm

    Sherice—I haven’t tried to bake them, it might be worth a try. I will say, though, that one of the best things about them is the contrast between the crisp outside and the fluffy interior, and I don’t think baking would give you that crispy texture. You don’t need to deep fry them, I’ve make them using only about 1/4 inch of oil turning them once during the cooking. If the oil is hot enough they don’t absorb much. Hope this helps!

  • Reply
    December 24, 2011 at 7:18 pm

    could you bake these or do they have to be fryed?

  • Reply
    December 20, 2011 at 1:45 pm

    I’m finally trying these out! They’re setting up in my fridge at the moment. So easy. Can’t wait to try them.

  • Reply
    December 2, 2011 at 9:29 pm

    you don’t have to have chickpea flour to do this. just put your pre-soaked (and drained) chickpeas in a blender with water.
    let that settle and skim off the foam on top.
    then you’re good to go.

  • Reply
    December 2, 2011 at 5:16 pm

    Yum, chickpea fries? I’ve never seen them before, but they sound so good for you and would satisfy a french fry craving.

  • Reply
    December 2, 2011 at 8:09 am

    Wow! That is spectacular! I’ll make this. Because I love tabbouleh and because I’ve never tried chickpea fries. Thank you for sharing, Sue! 🙂

  • Reply
    December 2, 2011 at 2:30 pm

    The chick pea flour is different! Can’t wait to try these fries.

  • Reply
    December 2, 2011 at 2:12 pm

    i love the flavor of chickpeas, though i’ve never worked with the flour. these look positively scrumptious, sue!

  • Reply
    December 2, 2011 at 1:58 pm

    I have never heard of such a thing before! They look delicious though. 🙂

  • Reply
    December 1, 2011 at 10:20 pm

    I’ve never tried anything like this. I have a ton of different flours in the freezer, primarily for gluten free baking purposes. I don’t think I have garbanzo though. I need to taste these! You made them sound delicous!

  • Reply
    A Trifle Rushed
    December 1, 2011 at 10:18 pm

    Gosh! They sound wonderful. I’m always looking for new tapas, and would love to try these.

  • Reply
    Heather @
    December 1, 2011 at 8:58 pm

    Mmmm! These do sound fabulous…almost like a polenta fry (which I adore). I love the idea of dipping in some chipotle mayo, as well.

  • Reply
    Yummy Mummy
    December 1, 2011 at 8:49 pm

    This is so unique! I love it!

  • Reply
    Inside a British Mum's Kitchen
    December 1, 2011 at 8:37 pm

    These look so good – and guess what I actually have garbanzo flour in the cupboard – perfect!
    mary xox

  • Reply
    December 1, 2011 at 6:11 pm

    I am in LOVE with this post. I’ve never heard of these but I need them in my life! They looks awesome!! I will be making these for sure!!!

  • Reply
    Tricia @ saving room for dessert
    December 1, 2011 at 6:10 pm

    Oh my gosh – I had no idea you can get garbanzo bean flour! Thanks so much for this great idea. Sounds like you have a great time traveling. Happy Thursday!

  • Reply
    From Beyond My Kitchen Window
    December 1, 2011 at 1:30 pm

    These look amazing. I have seen the flour at my local grocery store. I can’t keep up with your recipes. I want to make everything, but with working full time, I run out of time.

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