Panko chickpea fingers

90 minutes - 24 servings 1l1ov1of

Was in the mood for some panko, didn't have tofu; but what I did have, was a jar full of chickpea flour. I prepared a batch of spicy, green scallion, 'chickpea tofu' and coated it with breadcrumbs. With this, I made baked panko chickpea fingers!

This dish was inspired off of Vegan Richa's parmesan crusted avocado recipe, I made it just last week! It reminded me how easy it is too make panko at home; never thought of using lemon juice, to make the panko stick.

The lemon juice adds flavour to the crumbs, no need for eggs or flour - simplicity at its best.

I had these with sambal oelek, it's spicy but I think it works well with the dish. I've been pairing this condiment with a lot of my foods lately, i bet these would be good with a sweet mustard dip!

If you don't have any panko, just make some yourself! All you need is some left-over bread; i had some i needed to use up. I tore the slices into smaller bits, and put them in my food processor to break them down. Once it was 'crumby' enough, I lined a baking sheet with some parchment paper, and put the crumbs down in a thin layer (for even browning). Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up, shake them around, and bake them for an additional 5.

Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature!

Ingredients

Vegetable bouillon1 1/2 cupsChickpea flour1 cupSea salt1/4 tspGround turmeric1/2 tspChili pepper flakes1 tbspWater1 1/2 cupsScallions2 branchesPanko1/2 cupNutritional yeast1/4 cupLemon juice4 tbspVegetable bouillon1 1/2 cupsChickpea flour1 cupSea salt1/4 tspGround turmeric1/2 tspChili pepper flakes1 tbspWater1 1/2 cupsScallions2 branchesPanko1/2 cupNutritional yeast1/4 cupLemon juice4 tbsp

Instructions

Bring 1 1/2 cups of vegetable bouillon to a rolling boil in a pot.Mix 1 cup of chickpea flour with 1/4 tsp sea salt, 1/2 tsp ground turmeric and 1 tbsp chili pepper flakes. Add 1 1/2 cups of water and stir until the mixture is lump-free.Lower to medium heat and pour in chickpea batter. Whisk continuously for 5-10 minutes until thickened. Remove from heat, add 2 chopped green onions and mix well. Pour into a 8x8 baking dish lined with parchment paper. Smooth out top with the back of a wooden spoon.Let cool and set for 1 hour, then refrigerate for a little while longer before cutting. Cut into 24 strips.Preheat oven to 425F.Mix 1 cup of panko bread crumbs and 1/4 cup nutritional yeast, spread out thinly onto a plate.Pour 4 tbsp of lemon juice in a separate plate.Take a slice of chickpea tofu and dip into the lemon juice, making sure all sides are covered. Dip into panko, again making sure all sides are well coated. Place on baking sheet lined with aluminum foil or parchment paper, season with black pepper and sea salt and spray lightly with olive oil.Bake for 15 minutes, flip, bake for another 15 minutes. Serve with dipping of choice!

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