Grilled Chickpea Fries with Lemongrass Maple Marinade
Crispy, golden panisse-style chickpea fries — naturally vegan and gluten-free — finished on the barbecue for smoky char and brushed with a clear, fragrant lemongrass-maple marinade. The secret is two-stage cooking: a pan-fry builds the crust that lets them hold on the grate, and the light marinade goes on at the grill, not before. Plan ahead — the base needs at least 2 hours in the fridge (overnight is better) before it can be cut and cooked.
Allergens:Chickpea (legume)
Details
- Author: CuisineSavvy
- Cuisine: Mediterranean / Fusion
- Course: Appetiser
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Diet: Vegan
- Tags: vegan, gluten-free, barbecue, chickpea, finger-food, dairy-free, nut-free, soy-free, summer
Nutritional Values
These chickpea fries are naturally vegan, gluten-free, dairy-free, nut-free and soy-free. Chickpea flour is a good source of plant-based protein and dietary fibre, and provides iron, folate and manganese. The dish is cooked primarily in olive oil, a heart-healthy monounsaturated fat. Lemongrass contributes antioxidant compounds, and the marinade is low in added sugar (maple syrup). Sodium can be moderated by reducing the kosher salt in the base or the sea salt flakes at the finish.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 300 kcal | -- |
| Total Fat | 18 g | -- |
| Saturated Fat | 2.5 g | -- |
| Trans Fat | tbc | -- |
| Monounsaturated Fat | 12 g | -- |
| Polyunsaturated Fat | 2.5 g | -- |
| Cholesterol | tbc | -- |
| Sodium | tbc | -- |
| Total Carbohydrate | 26 g | -- |
| Dietary Fiber | 4 g | -- |
| Total Sugars | 7 g | -- |
| Protein | 9 g | -- |
| Vitamin D | tbc | -- |
| Calcium | tbc | -- |
| Iron | tbc | -- |
| Potassium | tbc | -- |
Ingredients
Instructions
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Grilled Chickpea Fries with Lemongrass Maple Marinade Crispy, golden panisse-style chickpea fries — naturally vegan and gluten-free — finished on the barbecue for smoky char and brushed with a clear, fragrant lemongrass-maple marinade. The secret is two-stage cooking: a pan-fry builds the crust that lets them hold on the grate, and the light marinade goes on at the grill, not before. Plan ahead — the base needs at least 2 hours in the fridge (overnight is better) before it can be cut and cooked. Ingredients [ ] 2 cups (300 g) chickpea flour [ ] 4 cups water [ ] 2 tsp kosher salt [ ] 6 tbsp extra-virgin olive oil, divided, plus extra for the pan and parchment [ ] 2 stalks lemongrass, tough outer layers removed, finely sliced [ ] 3 tbsp light olive oil or a neutral oil (such as sunflower) [ ] 3 tbsp rice vinegar [ ] 2 tbsp maple syrup [ ] 1 garlic clove, finely grated [ ] Sea salt flakes, to finish Instructions [ ] 1. Lightly oil a 9-inch square baking pan and line it with parchment, leaving an overhang on two sides [ ] 2. brush the parchment with oil as well. In a heavy saucepan, whisk together the chickpea flour, water, and kosher salt until smooth and lump-free, then whisk in 3 tbsp of the extra-virgin olive oil. Set the pan over medium-high heat and bring to a simmer, whisking constantly. Reduce the heat to low and continue whisking for about 5 minutes, until the mixture is very thick, smooth, and pulls away from the sides of the pan. Working quickly, pour the batter into the prepared pan. Smooth the surface with an oiled spatula, lay a sheet of parchment directly on top, and press it flat. Leave to cool to room temperature, then refrigerate for at least 2 hours or overnight until completely firm. Do not skip or shorten the chilling step — cutting or frying the base before it is fully set will cause it to collapse in the pan. Remove the pan from the fridge. Invert onto a lightly oiled cutting board, peel away the parchment, and cut into batons roughly ¾ inch (2 cm) thick. Keep refrigerated until ready to cook. Combine the finely sliced lemongrass and the 3 tbsp light oil in a small saucepan. Warm over the lowest possible heat for 5–6 minutes, stirring occasionally, until the oil is fragrant — do not let it bubble or fry. Remove from the heat, leave to cool for 2 minutes, then whisk in the rice vinegar, maple syrup, and grated garlic. The marinade should stay clear and pourable. Set aside. Heat the remaining 3 tbsp extra-virgin olive oil in a cast-iron or non-stick frying pan over medium-high heat. Working in batches to avoid crowding, fry the batons for 2–3 minutes per side until a deep golden crust has formed on all surfaces, then transfer to a plate. This crust is essential — it is what allows the fries to hold together on the barbecue grate. Heat a barbecue to medium-hot and lightly oil the grate. Lay the pan-fried batons on the grate and grill for 1–2 minutes per side. Once each side has taken on colour and light char marks, brush generously with the lemongrass maple marinade using a pastry brush. Do not brush before this point and do not marinade the fries ahead of time — the chickpea base is porous and a soak will make them soggy and cause them to fall apart. Remove the fries from the grill. Pour the remaining marinade into a wide bowl, add the fries, and toss for no more than 1 minute so they are lightly coated. Arrange on a serving plate, scatter with sea salt flakes, and serve immediately. The marinade doubles as the dipping sauce — no extras needed. https://www.cuisinesavvy.com/recipe/grilled-chickpea-fries-with-lemongrass-maple-marinade
External Recipes
- Panisse Chicpea Fries (Health Score: 72)
HealthScore: 78
HealthScore 78/100, model-migration calibration v2 from raw rubric score 51/100: whole-food plant-based quality 48/70; fibre and macronutrient quality 18/30; deductions: added oils -10, refined starches sugars -2, sodium -3. Whole-plant categories identified: legumes, herbs and spices.