RECIPE : spicy chipotle onion pucks

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my recipe for healthy hot & spicy onion pucks, oil-free and of course vegan. i’m always so delighted when i think up super yummy and yet ridiculously healthy recipes. this is one of those times. and my david loves them, so i’m guessing i’ll be making them a lot from now on.

 

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spicy chipotle onion pucks :
3 onions, sliced
a pinch of salt
250 ml / 1 cup chickpea flour (gram flour)
1 tsp chipotle, or less if you’re not that into spicy food
1 tsp cumin
1/2 tsp turmeric
1 tbsp dried coriander / cilantro
juice from 1/2 lime
about 250 ml / 1 cup water

– preheat the oven to 200°C / 400°F
– sprinkle the onion slices with salt and let sit while you prepare the batter
– mix the dry ingredients first, then add the lime juice and gradually the water. the amount of water needed varies with brand of flour. the batter shouldn’t be too moist, just wet enough to hold together without crumbling, or sticking to your fingers
– fold in the onion slices and form pucks. place on an parchment paper and bake for about 10-15 min on each side. you can fry them in a pan instead of baking if you prefer, but if so you probably need some oil, which i prefer not to use
– here i’m serving them with a simple kale and tomato salad, with some coriander and lime. but you go ahead and serve them however you want ! dip them in a sauce as a snack, use as topping on a salad, serve with rice for a heavier meal. just use your imagination ^^

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let me know if you try them !
i love it when you tag me in your food pics, so keep it up ^^

by the way, this has been like the best week ever. can’t wait to tell you more about it !
hope you had a good one too.

love // jenny

8 Comments

  1. this looks delicious jenny, im gonna make them right now. i love that there is no oil! i frequently make farinata and panelle (italian recipes with chickpea batter) but feel bad about the oil/frying, so this is perfect.

    congratulations on your beautiful project and amazing artistry.

    love, from mexico.

    • jennymustard

      oh thank you so much anissa for the lovely comments and for trying out my recipe !! i hope you like them :))
      all my love // jennny

  2. Just tried these out but with paprika instead of chipotle and it turned out great. I served these on top of a salad with spring mix, zucchini, carrot, avocado, parsley and okra with a lovely drizzle of raspberry vinaigrette to balance out the spicy pucks. Turned out perfect so I will definitely repeat.

    • jennymustard

      oh i’m so glad you liked them blair ! yeah paprika should do the trick just fine i imagine :D sounds delicious <3

  3. Jenny!! I just tried this recipe and I’m OBSESSED. I can’t tell you enough how amazing they are, wow I’m so happy with the result. I used garlic powder, onion powder, and Himalayan sea salt instead of the chipotle and cumin and it turned out fantastic. My boyfriend loved them as well and said he’s “very impressed” (and he’s not even vegan, yay!). Big thank you for the recipe!!

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  6. Late to the game but I just found these. I used this idea as a blueprint and made sort of an onion puck/veg fritter hybrid with the sliced onions and chickpea flour, plus grated zucchini and carrot and Indian spices instead of the chipotle. This worked really well baking on parchment paper so I didn’t have to fry them in oil. Thanks for the inspiration!

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