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!
- Pulse
- Chickpeas
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Makes
- 24 pakoras
Nutrition
- Serving Size 3 pakoras with sauce
- Calories 170
- Fat 10 g
- Saturated Fat 1 g
- Cholesterol 0 mg
- Carbohydrate 16 g
- Fibre 3 g
- Sugars 6 g
- Protein 5 g
- Sodium 250 mg
- Potassium 250 mg
- Folate 90 mcg
- Iron 1 mg
Ingredients
- 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
- 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
Vegetable Pakoras
Cilantro Mint Dipping Sauce
Directions
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!
Tips
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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