Vegan Pakoras

Vegan Pakora

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Ingredients

  • 2/3 cup chickpea flour (you can use lentil, rice, or tapioca flour instead) 1/2 cup water (or less as needed)
  • 1 medium zucchini grated
  • 1/2 red onion, very finely chopped (you can use any type of onion you like, red are higher in quercetin)
  • handful basil and coriander, finely chopped
  • olive oil zesty
  • 2 tbsp grated ginger
  • 2 tbsp grated turmeric
  • 2 tbsp garam masala or curry spice

Directions

Combine the chickpea flour and water. Allow to sit for at least 15 minutes if you can, which will help with digestibility. Mix in the zucchini, red onion, herbs. Eyeball what you may want to eat, overestimate if possible, because you can always freeze the leftovers for lunch, and separate yours into a smaller bowl. In the rest of the mix, add in the zesty options if using: ginger, turmeric and garam masala or curry.

Heat a little olive oil in a pan. Once warm, spoon in about a heaped tablespoon of mixture into the pan for each pakora. If you’re tight on time you can just pour it in like a frittata or pancake and then use a spatula to cut into squares, or you could just make it into a kind of pan pizza and then cut into slices on your plate.

Either way, once browned, flip over and cook through on the other side.

Use a separate pan for the two batches.

You can also just oil a baking tray and bake at 200C/380F for 15 – 20 minutes, flipping over once.

 

Source:https://healinghistamine.com/blog/gluten-free-vegan-pakoras/