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Chickpea Vegetable Pakoras

A fresh take on a classic, we love pakoras and the way you can adapt them depending on what spices and vegetables you have on hand. Simply delicious with the cilantro & mint dipping sauce!


    Vegetable Pakoras

  • 1 1/2 cups (375 mL) chickpea flour (see tips)
  • 1 cup (250 mL) water
  • 1 Tbsp (15 mL) fresh lemon juice
  • 2 tsp (10 mL) minced garlic
  • 2 Tbsp (25 mL) minced fresh dill
  • 1/2 tsp (2 mL) sea salt
  • 1 1/2 cups (375 mL) small florets of cauliflower
  • 1 cup (250 mL) small florets of broccoli
  • 1/2 cup (125 mL) thinly sliced onion
  • 1/2 cup (125 mL) shredded carrot
  • 1/4 cup (60 mL) canola oil, or more as needed for frying
  • Cilantro Mint Dipping Sauce

  • 1 cup (250 mL) fresh cilantro, moderately packed
  • 1/2 cup (125 mL) chopped fresh mint leaves, lightly packed
  • 3 Tbsp (45 mL) fresh lemon juice
  • 2-3 Tbsp (30-45 mL) water
  • 2 Tbsp (25 mL) plain 2% yogurt
  • 1 Tbsp (15 mL) canola oil
  • 1 Tbsp (15 mL) honey
  • 1/4 tsp (1 mL) sea salt
  • 1/8 tsp (0.5 mL) ground black pepper


For the pakoras: In a medium bowl, combine chickpea flour with water, lemon juice, garlic, dill, and salt with a whisk until smooth.

Add the prepared vegetables to the batter, stirring to coat. Allow to sit for a few minutes. If batter is too thick, stir in a small amount of water.

Heat a large non-stick sauté pan on high heat with a portion of the oil to coat the bottom of the pan. When oil is hot, add coated vegetables a rounded spoonful at a time. Reduce heat and cook on medium-low heat until golden, about 3 minutes per side. If the pan is getting too hot, reduce the heat. Add oil as needed. As each batch cooks, transfer over to a paper towel lined plate to drain off excess fat.

For the sauce: Combine all ingredients in a blender and purée until smooth. Adjust seasoning as desired. If you do not have a blender, chop the herbs ultra-fine and combine with remaining ingredients.

Serve warm pakoras with sauce and enjoy!


A “garfava” or garbanzo bean and fava bean flour blend would also work well in this recipe.

When measuring pulse flours, be sure to fluff the flour with a whisk or fork and then spoon it into the measuring cup. Doing so will lighten the flour and avoid having a very thick batter or end product.

Explore your favourite vegetables and spices in this recipe: grated sweet potatoes, powdered curries, pickled banana peppers, etc.

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