Vegan Kwek Kwek
Delight in the guilt-free indulgence of Vegan Kwek Kwek, a plant-based twist on the beloved Filipino street food! This recipe swaps traditional quail eggs for tender chickpeas, wrapped in a crispy, golden-orange batter infused with the natural hue of annatto powder. Perfectly spiced with garlic, onion, and black pepper, each bite delivers a satisfying crunch and bursts of flavor. Served with a tangy and slightly spicy dipping sauce made from vinegar, soy sauce, and fresh chili, this dish is a vibrant and vegan-friendly snack that’s ideal for sharing. With simple ingredients and easy-to-follow steps, Vegan Kwek Kwek brings the authentic taste of street food into your kitchen—no eggs required!
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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
Directions
Step 1
Drain the canned chickpeas and pat them dry with a kitchen towel. Set aside.
Step 2
In a mixing bowl, combine cornstarch, all-purpose flour, baking powder, salt, ground black pepper, garlic powder, and onion powder. Mix well.
Step 3
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.
Step 4
Add the annatto powder into the batter and mix until the color is evenly distributed.
Step 5
Heat oil in a deep frying pan over medium heat.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
For the dipping sauce, mix vinegar, soy sauce, and chopped red chili in a small bowl.
Step 10
Serve the Vegan Kwek Kwek hot with the dipping sauce on the side.
Nutrition Facts
| Serving size | (1754.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7228.2 |
| Total Fat 717.9g | 0% |
| Saturated Fat 102.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 6306.9mg | 0% |
| Total Carbohydrate 224.9g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 11.9g | |
| Protein 37.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.7mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 1298.4mg | 0% |
Source of Calories