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Crunchy Chickpea Roasted Potatoes - holycowvegan.net
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5 from 1 vote

Chickpea Roasted Potatoes, No Fat

These crunchy chickpea roasted potatoes are a great way to make spuds healthy and more delicious than ever. Baby potatoes are tossed in a savory mix of chickpea flour and spices, and roasted in a piping hot oven.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Appetizer
Cuisine: Fusion American Indian
Servings: 6 servings


  • 1 ½ pounds new potatoes, halved or quartered if large (I used a mix of yellow, red and purple potatoes)
  • 2 tbsp chickpea flour or besan
  • 1 tbsp rice flour
  • ¼ tsp turmeric
  • ¼ tsp cumin seeds
  • ¼ tsp ajwain or carom seeds, optional
  • ½ tsp paprika
  • ¼ tsp red pepper flakes
  • ½ tsp dijon mustard, optional
  • Salt to taste
  • ¼ cup water


  • Preheat the oven to 400 degrees Fahrenheit.
  • Pound the cumin seeds and carom seeds in a mortar and pestle until coarsely powdered.
  • Place the powdered seeds and all other ingredients except the potatoes in a bowl. Mix well and drizzle in the water, using a small wire whisk to ensure there are no lumps.
  • Toss the potatoes in this mixture, ensuring each potato gets coated.
  • Line a baking sheet with parchment paper and spritz the surface with a cooking spray. Place the potatoes on the baking sheet, ensuring they are spread evenly and do not overlap.
  • Spritz once more with the cooking spray and place in the hot oven. Roast for 45 minutes, turning over once halfway through roasting with a spatula, or until the potatoes are golden and cooked.
  • Garnish with some cilantro, if you wish, and serve hot as a snack or a side.