Crunchy Edamame-Chickpea Protein Fries with Cheesy Garlic Herb Crust

Golden, crisp “fries” made from protein-rich edamame and chickpeas, oat bran, and wheat gluten—oven-baked for a fluffy inside and tossed in a hot, garlicky, cheesy-herb crust that clings to every bite. They look, taste, and eat like real fries—only far more nutritious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 225°C (435°F). Line a baking sheet with parchment, or set a wire rack over the sheet.

Step 2

Pulse edamame and chickpeas in a food processor until finely chopped, not pureed.

Step 3

Add vital wheat gluten, oat bran, psyllium, nutritional yeast, egg white, garlic powder, smoked paprika, onion powder, salt, and black pepper. Pulse until a thick, sticky dough forms.

Step 4

Let rest 5 minutes for psyllium and oat bran to absorb moisture.

Step 5

Transfer onto parchment. With damp hands or a rolling pin, press to a slab 1–1.2cm thick. Cut into 1cm x 7cm fries.

Step 6

Arrange on prepared baking sheet, spaced apart.

Step 7

Parbake fries for 8–10 minutes until just set and dry outside.

Step 8

Remove, brush all sides with olive oil. Flip for even coating.

Step 9

Return to oven and bake 10–12 minutes, flipping halfway, until deeply golden and crisp. (For air fryer, fry batches at 200°C for 8–10 minutes after parbake.)

Step 10

Broil 2–3 minutes or finish in air fryer for max crunch if desired.

Step 11

While fries bake, mash roasted garlic in a small bowl until smooth.

Step 12

Mix in nutritional yeast, flaxseed meal (or psyllium), parsley, chives, lemon zest, sea salt, and olive oil to form a sticky paste.

Step 13

When fries are hot from oven, transfer to a large bowl. Immediately add garlic-herb paste and toss thoroughly—coating fries in a garlicky, cheesy, herby crust.

Step 14

Garnish with extra herbs or nutritional yeast. Serve immediately for ultimate crunch and flavor.