A few weeks ago I met up with a friend for dinner. She was talking about how she could never eat tofu. The consistency just wasn’t for her. She ordered an appetizer for the table called “chickpea bites” and they brought out what I swore were steaming, lightly fried, silky smooth tofu squares. I tasted one and said,
“I thought you hated the idea of tofu, did they bring out the wrong appetizer?”
A look of doubt flashed across her face. She looked back at the waiter.
I remembered hearing her say “chickpea bites” and the thought dawned on me, though seemingly impossible, that this might not be tofu. I popped another one and a very subtle chickpea flavor emerged.
“Wow, no, these are chickpeas!”
A sigh of relief. Her drawn face slackened.
While she had averted a mini-culinary identity crisis, a new challenge and a revolutionary concept budded for me. Tofu that isn’t soy, but looks and tastes so similar, I would never have known. I knew I’d have to head into the la-BOR-atory when I got home. Was chickpea tofu a “thing” that I just never heard about?
Apparently, it’s not a “thing”, but people have invented it and maybe it’s high time that it becomes a thing. Falafel is chickpea based, but kind of heavy. So are chickpeas. But these are lighter and airier than actual chickpeas. If you avoid soy, this is a game changer.
For this recipe I followed Heather Crosby’s recipe from Yum Universe. She’s kind of a genius. Not just about this, but her whole repertoire. It takes some heat, some water and about 5 minutes of active activity and you have yourself a non-soy based protein for a few nights.
I hope you all had a good Thanksgiving. I actually did. I really dug into that feeling of gratitude about running around to see the people I love, while maintaining boundaries around how far to go out of my way. Not having to split myself in five really helped. I even took a time out to visit my favorite old haunts in the town I grew up in, where my parents have moved from.
I brought a delicious lentil soup/daal recipe from The First Mess and it was a hit. I certainly over-indulged a little bit as well. These chickpea bites were a great way to ease back into my regular eating routine. Having them on hand to throw into any weeknight meal finds me just that much more time in the day too. Have a wonderful week!
Recipe from Heather Crosby of Yum Universe
IINGREDIENTS:
- 2 cups water
- 1 cup chickpea flour (or garfava, besan flour)
- 1 tsp fine ground sea salt
- 2 tbsp grapeseed oil, avocado oil, or unrefined coconut oil, plus more for greasing and sautéeing
- Black pepper to taste (optional)
DIRECTIONS:
- Grease a 9″ baking dish with oil, or line it with unbleached parchment paper and set aside.
- In a large sauce pot over medium-high heat, whisk together water, chickpea flour, sea salt, black pepper if using, and oil until mixture thickens to a porridge or polenta consistency.
- Use a spatula to spread chickpea batter into the greased dish—smooth out the top as much as possible and allow the batter to cool in the dish for 20–30 minutes. It will solidify.
- Carefully flip or transfer cooled tofu onto a cutting board and slice into cubes or strips.
- Store in the fridge until ready to sauté, bake, fry, or eat as-is—cook like you would with tofu (best for savory dishes).
*Heather also suggests letting the “tofu” ferment for extra flavor and nutrient benefit if you like. Simply whisk together flour, water, and salt, cover with a towel, and set in a warm spot in the kitchen out of direct sunlight for 12–24 hours. Then, whisk in oil, heat in a pot to thicken, and continue with regular instructions. Heat will diminish some probiotic benefit, but the fermentation actually enhances digestibility of the “tofu”. You can freeze sliced/cubed tofu in an airtight glass container for months. Just thaw and prepare as you like.
YumUniverse Chickpea Tofu is my daughter’s favorite! I make it early in the day, and then prior to serving, I toss the cubes in some sesame oil and roast until crispy. So delicious with Asian noodles and veggies!
Yes! Had I not seen you making them I wouldn’t have found this recipe! So far I’ve only had them with Asian noodles and alone by the handful. Can’t wait to try them other ways 😉
Fascinating! I’m not crazy about tofu either, but I love chickpeas and falafel. I said I’d do the catering for a friend’s art sale in December, where there will be a lot of vegetarians – these could come in very handy!
Oh yes! If you lightly fry these they’re fantastic. They’re even good for you, maybe minus the fry. I’m not crazy about tofu per se, but I don’t hate it. It’s great in small amounts in Korean meals and Japanese meals. This version could be a good stand in. You’ve undertaken quite a project! That sounds fun! Enjoy!
Thanks for the tip. Fortunately most of the “vegetarians” eat fish. It makes no sense to me, but I’m keeping my mouth closed – I wouldn’t want to limit my cooking options!
I’m ok if people aren’t all or nothing. Fish is usually last to go. You’ll do just fine! Can’t wait to see the documentation of it.
I’m not bothered by what people prefer, but to my mind fish are treated worse than a lot of animals.
Yes. I think we humans have waged war on fish.
What a clever idea. Makes for a great appetizer, especially for a party.
Thanks, Jovina! Yes this is a great party food. So good too!
Oh little panisse cubes! Panisse is a kind of chickpea log from the South of France, it is made more or less as you describe, then fried. These look truly fabulous, Amanda. I don’t mind tofu now and then, but I really LOVE chickpeas (falafel isn’t heavy… if it is done right!). I will love this, and so will my coworkers whom I enjoy feeding now and then. I am glad you had a nice Thanksgiving!
Oh wow! I had no idea about panisse, but I’m starting to believe the South of France might be my soulmate, between lavender, socca and now this. I’m the same way re tofu..every now and then it’s fine if done right, but chickpeas are always a welcome addition. Take me to a place where falafel doesn’t weigh me down please! I love it, but it makes me want to lay down for a week. I’d love for you to make these for your coworkers. And I’m glad I had a drama-free Thanksgiving too. It’s no easy task. So good to chat with you as always 🙂 My kingdom for some of your beautiful kiwis!
i think i’m intrigued. i’m not sure! i am not a fan of chickpea flour (though i do enjoy socca) but this, i might have to buy a bag of the stuff to make this.
So far I’ve only used chickpea flour for socca (every week) and this! It definitely retains the taste so you may want to sauté or fry these and not pop them in your mouth as is. But even as is when you mix them with anything they’re really good. I had the same reaction as you did. Lol.
These little cubes look great! I bet my vegetarian (actually, pescatarian–she eats fish) daughter would love these, because she really likes chickpeas. I have never used chickpea flour, but I will definitely look for it next time I am at the grocery store. I’m glad you had a nice Thanksgiving!
I still sometimes eat fish. I’m probably 99% plant-based at home and out on my own, but when i’m out with friends or visiting family, I really just pick my battles i.e. “these sweet potatoes are delicious, how did you make them?” …”in chicken stock”. I’m grateful for anyone who cooks for me and out of respect for the gesture and gratitude for food, I mostly will eat what’s in front of me. It may make me an unpopular plant-based person, but to each his/her own. If you like chickpeas, you’ll love these…even if you don’t like chickpeas! Chickpea flour is a recent addition for me, but I think you and you family would love socca. I make it at least once a week. It’s 1:1 chickpea flour and water ratio spread thinly onto a VERY hot pan for 15 mins. It’s like a pizza and I top it with everything. My soccas are like towers. i’ve gone so far with them, I think i need to post multiple updates about them. But that is what I use all my chickpea flour for and this was a magical added bonus. Thanks for being happy re the nice Thanksgiving. It is an effort and for that to happen and I’m so glad/grateful it went so well. I hope you enjoyed your night run with the family! xo
Thanks for the reminder about socca. I remember you doing a post about that awhile ago, and it struck me then that I should try it, but I still have not. Now I am even more wanting to try it! I know my whole family would love it, especially if we could customize the toppings. 🙂 Your term unpopular plant-based person cracked me up. It definitely is more of a factor over the holidays when large groups are together. Though I am kind of an omnivore, I really enjoy plant-based foods, and I also feel protective toward my daughter’s choices, so I have an idea of what you are talking about. 🙂 Our 5K went really well. We were surrounded by lots of holiday lights around a course where there were no cars, so it was really peaceful and beautiful. I was very sore the next couple of days though, since I have not been running much!
Aww sounds perfect! I like the way you eat. And I love that you are protective of your daughter’s choices rather than critical.
I never heard of chickpea tofu, very interesting! I do love tofu though…
You’ll have to check this out! It is different. When you flour and fry these, they’re sooo good! Hope you’re feeling well!! Xo
Your little bites sound intriguing…I must give them a try. I hope you had a lovely Christmas.
Thank you, Karen! I hope you had a lovely Christmas too! Xo