Air Fryer Pakora
Chickpea flour is commonly found in most grocery stores. It is also known as chana flour, garbanzo bean flour, and besan. It is a great, gluten-free option and a source of protein.
Perfectly Balance Your Plate
Serve with 1 cup cooked rice.
1⁄2 cauliflower head
1 1⁄2 cups chickpea flour
2 tbsp oil
2–4 tbsp water
Toppings (optional): Za’atar Seasoning, spiced yogurt, chopped cilantro, Roasted Garlic Aioli
- Preheat air fryer to 375° F.
- Using a box grater, coarsely grate carrot, zucchini, and cauliflower. Place in a large bowl. Toss with seasoning, flour, and oil. Add water 1 tbsp at a time until a thick, wet batter has formed.
- Use two spoons to scoop batter (about 2 tbsp per scoop) into air fryer basket. Cook 8–10 min, flipping halfway, until pakoras are crispy and cooked through. Depending on the size of your air fryer basket, you may have to cook in two batches to not overcrowd pakoras.
- Serve with toppings, if desired.
Per serving (6 balls): Calories 270, Fat 11 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 35 g (Fibre 9 g, Sugars 9 g), Protein 12 g.
No air fryer? Place Cooling Racks on Sheet Pan and bake pakoras in preheated 425° F oven for 8–10 min.
Make pakora ahead of time and reheat by warming in a preheated 350°F oven for 4–6 min.