Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy
These brilliant vegan bites, with a sriracha drizzle and accompanying creamy dip, make clever use of a tin of chickpeas.
Ingredients
Chickpeas, cooked
1 can(s), large, drained, water drained & reserved
Plain White Flour
1 tablespoons, level
Breadcrumbs, dried
40 g, panko
Paprika
1 teaspoons, level
Ground Cumin
½ teaspoons, level
Garlic Granules
¼ teaspoons
Cauliflower, Raw
400 g, small florets
Sriracha Sauce
80 ml
Agave Syrup
1 teaspoons, level
Garlic
2 clove(s)
Plain Soya Yogurt
2 tablespoon(s)
Lemon(s)
½ zest(s) of 1, grated
Lemon Juice, Fresh
1 tablespoons
Instructions
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking sheet with baking paper.
- To make a batter, put half of the reserved chickpea water into a bowl and whisk with a hand-held electric whisk until light and foamy. Add the flour and beat again until combined.
- In a shallow bowl, combine the panko breadcrumbs with the paprika, cumin and garlic powder, then season well.
- In batches, toss the cauliflower in the batter, then roll it in the panko breadcrumb mixture to coat. Transfer to the prepared baking sheet and bake for 20 minutes.
- Combine the sriracha and agave syrup and drizzle over the cauliflower. Bake for a further 10 minutes, until golden.
- Meanwhile, put the chickpeas into a food processor with the garlic and blitz to a chunky purée. Add the soya yogurt, lemon juice and remaining chickpea water and blitz until smooth and combined. Season to taste, then scrape into a small bowl and garnish with the lemon zest. Arrange the cauliflower ‘wings’ on a platter and serve the dip and lemon wedges on the side.
