Feel free to use other veggies such as parsnips, sweet potatoes, and sugar snap peas . . . or any other vegetable in the fridge that needs to be used up.
If you’re like me, sometimes you just gotta have something crunchy! These pakora offer a satisfying but healthy, low-cal crunch. Serve as a fun snack, or build a meal around them by adding salads or other sides to the plate.
- Prepare vegetables
- Mix with spices and flours
- Form into flat discs and cook in an air fryer
Air Fryer Pakora
- 1 cup julienned carrot
- 1 cup julienned daikon radish
- 1 cup shredded Napa cabbage
- 1 red bell pepper, julienned
- 4 scallions, julienned
- 1 jalapeño pepper, diced small
- 1 cup chopped fresh cilantro
- 1/4 teaspoon Himalayan sea salt
- 1/2 teaspoon garam masala powder
- 1/2 cup garbanzo bean flour
- 1/4 cup rice flour
- Prepare the vegetables. Put them into a medium bowl and sprinkle with the salt. Thoroughly mix together then set aside for about 10 minutes. Stir in a Tablespoon of water.
- In a small bowl combine the garam masala powder, garbanzo bean flour, and rice flour.Sprinkle about 1/2 of the flour mixture onto the vegetables and mix. Add the rest of the flour and mix well.
- Using your hands, form the batter into 8 tight balls, then press them into pancakes. The batter may seem crumbly, but once the pakora is cooked, it will hold together nicely.
- Cook the pakoras single layer in the air fryer at 390º for 6 to 8 minutes, turning halfway through.
- Serve with Cashew Dill Dressing, mint chutney, or other dressing of your choice.
If you enjoy this recipe for air fryer pakora, you may enjoy my Vegan Potato Pancakes with Leeks, which can also be made in the air fryer.