I have been slightly obsessed lately in making fritters or omelette with silken tofu and chickpea flour. In my opinion is really the best combination when it comes to recreate an “eggy” kind of texture. The result is a spongy, soft consistency which when combined with spices, seasoning and veggies taste absolutely delicious!
Makes about 6-8 fritters depending on the size
1/2 cup of chickpea flour (also called gram flour)
1/2 cup of water
1 block of silken tofu
2 tbsp of nutritional yeast
1/2 tablespoon of corn/potato starch flour
1/2 teaspoon of smoked paprika
1/2 teaspoon of black pepper
1/4 teaspoon of turmeric powder
About 1 cup of cooked and chopped cauliflower – you can either use leftover roasted or steamed cauliflower
1 cup of fresh kale – finely sliced
1tbsp of coconut oil for frying
To serve: I love serving them with mashed avocado and fresh tomatoes
Place the chickpea flour, water, silken tofu, nutritional yeast, corn flour and all the spices into a blender. Blend well until you a smooth and creamy mixture. Add in the chopped cauliflower and chopped kale. Let it sit onto one side to thicken up a bit.
Heat up the coconut oil into a non stick pan. Once really hot pour the fritters batter into a pancake shape. About 2 tablespoons each fritter. Cover the pan with a lid and let cook the fitter onto one side for at least 4-5 minutes. As it’s quite a dense mixture it will take longer than regular pancakes. Once the top of the fritters look quite solid flip them onto the other side. Cook for another 5 minute still with the lid on.
Repeat the process until you have finished all the batter. Serve while still warm with some mashed avocado, fresh tomatoes or some salad.