This baked version of a traditional Indian fried snack is packed with flavor. Naturally vegan and gluten-free, these baked pakoras are crispy, savory, heavenly-spiced balls of goodness that you can eat by yourself or with a few friends, guilt-free ;)
You can use gluten-free all-purpose flour if you don’t have chickpea flour, it will still work and be delicious but chickpea flour has a unique taste. It is very inexpensive and really healthy for you, too. You might find it in the international aisle marked as besan or gram flour. I have used Bob’s Red Mill before, which you can buy on Amazon here.
If you don’t have cumin seeds or can’t find them, you can substitute an equal amount of ground cumin. I would definitely recommend getting some, though, if you can find them because toasting the seeds really makes a difference in the flavor.
I prefer parchment paper over aluminum foil because nothing ever sticks, which I can’t say the same for foil. I have also tried this in a muffin tin, but I wouldn’t recommend it. They tend to stick to the pan and never get crispy the way they do on a baking sheet.