Indian-Style Egg-Free Masala French Toast

North Americans have become increasingly acquainted with the virtues of chickpea flour over the past several years, and with good reasons ranging from health to its extraordinary versatility. Made from finely milled dried chickpeas — or roasted black chickpeas in the case of Indian "besan" — the flour has fewer carbohydrates but more protein than regular wheat flour. Like wheat flour, chickpea flour can be used for baking, frying or thickening. It's also an option for those with gluten sensitivity or intolerance.

But the most exciting thing about chickpea flour from the point of view of vegans is its dense binding texture that — when combined with liquid — makes it wonderful replacement for baked goods that use both flour and eggs or as a substitute for eggs entirely in breakfast dishes. I've already made delicious vegan pancakes, crêpes, omelettes and breakfast scrambles using chickpea flour instead of eggs or flour and eggs.

This is a vegan French toast recipe that makes great use of bread that has lost its freshness. Very similar to the popular "bread pakora" snack food in India, slices of bread are dipped into a chickpea flour "egg" batter seasoned with onion, chilies, cilantro and spices and then fried to a golden brown crispy exterior and a soft delicious inside. It's a perfect breakfast that's easy to make and won't have you missing eggs at all. It will be making many more appearances at my weekend breakfast table.

Chickpea flour is usually found in natural food stores or bulk grocers, and can always be found in Indian grocers. You can make your own too by processing dried chickpeas in your food processor or high power blender until finely milled and sifting the results.

Indian-Style Egg-Free Masala French Toast

Recipe by Lisa Turner
Cuisine: Indian
Published on June 4, 2019

Vegan chickpea flour French toast with Indian masala spices

Preparation: 15 minutes
Cooking time: 20 to 30 minutes

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Ingredients:

1 cup chickpea flour (besan)
1 1/4 cups water, or as needed
1 small onion, finely chopped
1 to 2 fresh green or red chilies, seeded and minced
1/2 inch fresh ginger, grated or minced
2 tablespoons fresh cilantro, chopped
1/2 teaspoon sea salt, or to taste
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon chat masala
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne (optional)
1 teaspoon sesame oil + 2 tablespoons for cooking
5 to 7 slices of day-old bread, cut into triangles

Instructions:

Whisk together the chickpea flour and 3/4 cup of water until smooth. Whisk in another 1/2 cup of water to make a thin batter. Add up to another 1/4 cup of water if needed.
Add the onion, chilies, ginger, half of the cilantro, salt, chili powder, cumin, chat masala, turmeric, cayenne if using, and 1 teaspoon of oil. Mix well and let the batter sit for 5 or 10 minutes.
Heat the remaining 2 tablespoons of oil in a non-stick skillet over medium heat.
Dip the bread slice triangles into the batter to coat all the sides. When the oil is hot, add some of the bread to the pan and cook for 3 to 5 minutes until browned, then flip and cook for another 3 to 4 minutes. Add more oil to the pan as needed.
Repeat until all the bread is cooked and serve hot with the remaining cilantro scattered over top. Serve with sriracha or other hot sauce or ketchup if desired.

Makes 2 to 4 servings