Total Time
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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
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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.
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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.
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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.
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Combine the sriracha and agave syrup and drizzle over the cauliflower. Bake for a further 10 minutes, until golden.
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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 sidewei
