It is also used as the main ingredient in falafel-along with onions garlic and other herbs and spices. When you cook your chickpeas you will want to make sure they a cooked all the way as to not have too grainy of a texture and a dry mouthfeel. For a flour as a binding agent you might try quinoa flour as it has a similar protein/fat ratio to wheat flor which I have used sucessfully in coating other foods for a batter. The author also recommends a single egg as a binder. I have had baked falafel instead of fryed at a traditional Lebanese restaurant.
Traditionally Indian pakora uses chickpea flour in the batter to coat the vegetables before frying.
This is a recipe for the type of vegetable pakora you might find in an Indian restaurant, but you can use any combination of vegetables or a single vegetable. It makes a very fluffy batter akin to tempura. Make sure you drain them well on a rack or paper towels for the best crispiness.
Though not necessarily something you would want to have on a regular basis for a balanced diet, they make great treats for a special occasion or when you really want something with a crunch like onion rings.
"Hope is nature's veil for hiding truth's nakedness." - Alfred Bernhard Nobel
Fitness Minutes: (116,227) Posts: 19,103 8/4/09 11:32 A
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.