Vegan Kwek Kwek
Dive into this plant-based twist on a Filipino street food favorite with our **Vegan Kwek Kwek** recipe! This innovative dish swaps traditional quail eggs for hearty, protein-packed canned chickpeas, encased in a crispy, golden-orange batter made vibrant with annatto powder. Flavored with aromatic garlic and onion powders and seasoned for a perfect balance, each bite delivers crunch and savory satisfaction. Paired with a tangy, spicy dipping sauce of vinegar, soy, and fresh chili, this vegan alternative is a delightful snack or appetizer. Quick to prepare and completely egg-free, it’s an irresistible addition to your vegan recipe collection and a must-try for fans of global vegan cuisine!
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Recipe Information
Ingredients
- 1 can (400g) canned chickpeas
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup water
- 1 tablespoon annatto powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups oil for frying
- 0.5 cup vinegar
- 0.25 cup soy sauce
- 1 piece red chili, chopped
Instructions
Drain the canned chickpeas and pat them dry with a kitchen towel. Set aside.
In a mixing bowl, combine cornstarch, all-purpose flour, baking powder, salt, ground black pepper, garlic powder, and onion powder. Mix well.
Gradually add water into the dry mixture while stirring until you achieve a smooth batter. It should be thick enough to coat the chickpeas. Adjust the water quantity if necessary.
Add the annatto powder into the batter and mix until the color is evenly distributed.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, dip each chickpea into the batter, ensuring it's fully coated, and then carefully drop it into the hot oil.
Fry the chickpeas in batches to avoid overcrowding the pan, cooking them for about 5-7 minutes or until the batter is crispy and golden orange.
Use a slotted spoon to remove the fried chickpeas from the oil and place them on a paper towel-lined plate to drain excess oil.
For the dipping sauce, mix vinegar, soy sauce, and chopped red chili in a small bowl.
Serve the Vegan Kwek Kwek hot with the dipping sauce on the side.
Nutrition Facts
Calories |
7228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 717.9 g | 920% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6307 mg | 274% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 11.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
