Kale Pakora

If you’re doing Dry January, or a Little Green Cleanse, or you’re just trying to reduce your alcohol intake, we know it can be hard. You want a glorious glass of wine or a cocktail and something yummy to munch on. We love that the cocktail hour symbolizes play time and a separation from the work day, BUT we can do this without alcohol or cheese and crackers…you just need to make it special! There are so many options for drinks, and for a tasty healthy appetizer that will make it feel like it’s time to relax and enjoy your evening.

For appetizers, the simple options are endless….olives, kale chips, crudité with a delicious dip, salted nuts, mini-cut energy bars, little tapas using veggies and herbs. We LOVE this Kale Pakora because it’s a course all on its own. And it’s a very lavish appetizer that your guests will go wild for. Plus, it’s gluten-free, vegan, and sooooo delicious and crunchy and packed with flavor. Try pairing it with our mango chutney!

My go-to simple mocktail is fizzy water with cranberry (unsweetened) with a lime and a big ice cube. But you can refer to the drink section for other options, or invent your own un-sweetened, un-alcoholic drink! If you’re headed out to a party, you can even bring a thermos filled with your awesome drink. Just make sure to pour it into a pretty glass before you drink it, and add a garnish!

Looking for another healthy appetizer to add to the h’ors d’oeuvres spread? Check out Minimalist Baker’s Spicy Mushroom Black Bean Fritters. We’re excited to hear about your delicious cocktail hour spread!

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• CourseBites
• Keywordkale

Servings: servings

Servings: servings

Ingredients

• 1 cup chickpea flour
• 3 tbsp rice flour
• 1/2 tsp Salt
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/3 tsp cayenne
• 1/4 tsp baking powder
• 1 tsp oil optional)
• 1/2 cup water
• 1 tsp minced ginger
• 1 cups bunch of curly kale 5 to 6 medium stems 3+packed after chopping

Units:US ImperialUS Imperial

Instructions

1. Remove stems from the kale by pulling between your fingers, or by using a knife. Chop into small pieces. Preheat the oven to 425 deg. Line a baking sheet or dish with parchment.
2. Make the batter: Add all the dry ingredients and spices, including the fresh ginger, into a bowl and mix. Add oil if using and water and whisk to make a thick smooth batter. If the batter is too thin/watery, add more chickpea flour a few tsp at a time and whisk in. If too thick, add water (1-2 Tbsp). You want the batter to be thick and close to a paste so that it sticks well to the leaves.
3. Add the kale to the batter, and mix and rub the batter on/between the leaves
4. Spread on 2 parchment lined sheets, clumping into little patties the size of a silver dollar, and bake at 425 degrees for a total of 18-28 minutes. Bake time depends on the size of the kale, and how crisp you'd like it to be. Reduce temp to 375 degrees after 22 minutes. Rotate pans for even baking.
5. Serve with mango chutney!

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