5.0 (1 reviews)

2 cups chickpea flour
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. oregano seeds
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1 large potato, peeled and thinly cut
1/4 cup vegetable oil
1 large onion, sliced and separated into rings

• Combine the chickpea flour, salt, cumin, oregano seeds, paprika and cayenne pepper with enough water to make a thick, cake-like batter. Set aside. Boil the potato slices until almost tender. Drain on a paper towel to remove excess water.
• Heat the oil in a skillet over medium-high heat. Dip the onion rings and potato slices into the batter. Coat the vegetables and fry in the oil until cooked thoroughly. Drain the excess oil on a paper towel, then serve immediately.

Makes 25 to 30

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind