Tag Archive for vegan gluten free

Chickpea Fries {Vegan}

What foods are you really missing in this pandemic? I miss Cartem’s donuts, of course. I miss the truffle fries at Lift or at Joey’s, which I usually share with my BFF and a side of gossip. I miss trying out new-to-me places.

One of my favourite vegan treats in the city are the Chickpea Fries from Chickpea. I actually think they are probably doing takeout so I could get some if I wanted, but I’m hardly leaving my neighbourhood these days. I’m pretty much restricting myself to what I can walk to (and Costco). Thankfully, my neighbourhood has lots of small places where I can stock up on produce and other perishables.

The Chickpea Fries from Chickpea

Besan or chickpea flour, has been a pantry staple for me for many years now. It’s high in protein, and has both sweet and savoury applications (as anyone of South Indian or Persian descent can attest). It’s also gluten free. In vegan cooking, it makes great, creamy sauces without butter or milk. So, yeah, it’s something that’s always in my cupboard.

I’ve made polenta fries before (I loved them so much I put them in my first cookbook), but I’d never even considered doing something similar with chickpea flour until I tried the chickpea fries from Chickpea. I was immediately hooked! Soft and creamy on the inside, crispy on the outside… these are so good.

Chickpea Fries

Of course, it was the kind of treat I could only have at a restaurant, since I don’t deep fry at home, but! Then I got the Breville Smart Oven Air with an air fryer setting, and now all my chickpea fry dreams are coming true, and yours can too!

The concept here is the same as polenta, you just sub out besan for cornmeal.

Chickpea Fries Airfyer

Chickpea Fries

Ingredients

  • 2 cups water
  • 1 cup besan or chickpea flour (sifted)
  • 1 tsp salt
  • 1/2 tsp cumin

Method:

  1. Prepare a 7″ square pan by brushing it with vegetable oil.
  2. In a small-medium saucepan, bring the water and salt to a boil. Add the cumin and stir. Now slowly stream in the chickpea flour, using a whisk and whisking all the time.
  3. Once all the flour is added, reduce the heat and continue to cook for a few minutes, stirring constantly, until the mixture is smooth and thick.
  4. Pour the hot mixture into the prepared pan, and smooth the top as best you can.
  5. Place in the fridge for at least an hour or overnight to set.
  6. Remove from the fridge when set, and turn out onto a cutting board. Cut into “fries.”
  7. Preheat your airfryer to 400, and arrange the fries on the fryer basket. Spritz with oil the parts that don’t have any oil on them.
  8. Fry for 10 minutes, then shake/flip and cook for 5 minutes more.
  9. Remove from fryer, season while hot and serve with a drizzle of balsamic reduction or pomegranate molasses. I serve mine with vegan aioli for dipping.

 

Zucchini Fritters {Vegan, Gluten-Free}

Three years ago when I was writing my cookbook, I discovered the joys of chickpea flour. 

My cookbook, as you probably already know, is dedicated to Aquafaba, that weird goop that you drain off of a can of beans that acts as an astonishing egg white substitute. 

As it turns out, the mighty, mighty chickpea has more tricks up its sleeve. 

Chickpea flour, or besan, is made from dried and ground up chickpeas, and boy, is it great! If you enjoy South Asian cooking and you’ve ever had a pakora, you’ll know what I’m talking about. vegan gluten free zucchini fritters

Chickpea flour is also a key ingredient in making Socca, a kind of gluten-free flatbread that’s quite tasty and is served in a few different cultures’ offerings, including Spain. 

There’s a recipe in my book for a vegan version of a latke. Despite having a pretty Jewish-sounding last name, I am not Jewish, but I do really enjoy Jewish foods. Whenever I make latkes (usually around Hanukkah, because why not?), Michael always does the happy dance. 

This recipe is a vegan, gluten-free version of a latke, only using zucchini as the base, rather than potatoes, carrots, and/or sweet potatoes, which make a slightly starchier version. 

It’s the time of the year when most people are overflowing with zucchini, and this is a great way to use up your zucchini bounty. 

I was reminded of this recipe recently when I was visiting my friend Peggy on Gabriola. This version is simpler than my cookbook version, basically just 3 ingredients: zucchini, chickpea flour and water. But it makes the most perfect fritter: the zucchini goes all lovely and creamy on the inside, while the outside is crispy and textured. 

You can season this up any way you like. Salt and pepper, obviously. I like a little onion in mine. Other than that; whatever turns you on. Indian spices like cumin or cardamom would be great, or you can go Eastern European with a dash of smoked paprika. Za’atar?? That would rock these. Play around and see what makes your tastebuds sing. Zucchini Fritters Vegan Gluten Free

Zucchini Fritters {Vegan, Gluten-Free}

Ingredients

  • 1 medium large zucchini
  • 2-4 tbsp chickpea flour
  • 2-3 tbsp water
  • salt and pepper
  • oil for frying 

Method