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Chickpea Vegetable Pakoras

Delicious gluten free pakoras with chickpea flour and cilantro mint dipping sauce!
Course Appetizer, Breakfast & Brunch, Snack
Key Ingredient Chickpeas
Dietary Need Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24 pakoras
Calories 170

Ingredients

Vegetable Pakoras

  • 1 1/2 cups (375 mL) chickpea flour (see notes)
  • 1 cup (250 mL) water
  • 1 Tbsp (15 mL) fresh lemon juice
  • 2 tsp (10 mL) minced garlic
  • 2 Tbsp (30 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 (30 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

Instructions

Cilantro Mint Dipping 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.
  • Transfer to a small bowl, cover and refrigerate until ready to serve.

Vegetable 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.
  • Serve warm pakoras with dipping sauce and enjoy!

Notes

  • 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.

Nutrition

Serving Size: 3pakoras with sauce | Calories: 170 | Total Fat: 10g | Saturated Fat: 1g | Carbohydrate: 16g | Fibre: 3g | Sugars: 6g | Protein: 5g | Sodium: 250mg | Potassium: 250mg | Iron: 1mg