Chickpea Flour

Inspired by Indian bhajia, these actually crispy fritters feature a hint of coconut for a subtle sweetness. 

This is a rare case in which just one crispy, veggie-packed pakora IS indeed enough. 

This battered and deep-fried potato patty on a bun is the carb-on-carb-on-carb snack of our dreams.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

Learn how to brighten the table – and your kitchen – with vegan chef Priyanka Naik and Dawn Powerwash Dish Spray

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.

This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. 

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

This deeply comforting, spice-forward Indian soup is deceptively simple, easy to pull off, and perfect over a bowl of white rice.

It's gluten-free, packed with protein, and makes the best savory pancakes around.

Welcome to our 2019 pantry.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

And we've tried a lot of alt-pastas.

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

Burma Superstar's chickpea-based tofu is the perfect high-protein appetizer, snack, or salad-topper.

These fry-like chickpea fritters are best enjoyed hot, when their centers still have a custardy texture.

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Just because you prefer savory to sweet doesn't mean you have to give up pancakes forever. It's just a reason to get familiar with savory pancakes—and learn how to make them at home.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.

Cook the chickpea mixture until it resembles wet concrete; it won’t set up if it’s undercooked.