This simple and flavorful vegan pakora uses just a handful of ingredients, are easy to make, baked or air-fried rather than fried, naturally gluten-free, and ready in under 30 minutes!
Preheat oven to 450 degrees, lightly oil baking sheet with 1 tablespoon of high heat oil. (Or use parchment paper and no oil.)
In a medium mixing bowl, combine chickpea flour with salt and spices and stir well. Add water slowly, only adding as much as you need to form a thick pancake batter, and whisk together until no lumps remain.
Add thinly sliced onion and chopped broccoli to the batter and stir to incorporate.
Spoon large dollops onto the baking sheet, spaced about 1-2" apart.
Bake for 7-8 minutes on each side, flipping when bottoms of fritters have turned brown and crisped up.
Serve with condiment of choice, alone, or over rice.
Notes
You can enjoy these vegan pakoras either as an appetizer, snack, or ‘small plate’ served alongside sauces of your choice. They also make for a great party ‘finger food’/ canapé.In terms of dipping sauce, we like using chutneys (green chutney is delicious with pakoda), sweet chili sauce, and a herby creamy cilantro sauce. You can also make a simple dairy-free yogurt mint sauce/raita.In India, it’s also popular to enjoy a vegetable pakora or two with a steamy cup of masala chai!