Made with garbanzo bean flour, crispy vegetable pakoras are popular appetizers on Indian-takeout menus
1 | Stir together garbanzo bean flour, garam masala, salt, and pepper in medium bowl. Whisk in lemon juice, 2 tsp. oil, and 1 cup cold water. Let rest 5 minutes. Fold onion, carrots, peas, and tofu into batter.
2 | Heat remaining 1 cup oil in large skillet over medium-high heat. Spoon 1 Tbs. batter into hot oil for each pakora, about 6 at a time. Cook 2 minutes, or until edges begin to brown. Flip, and cook 2 minutes more, or until golden brown. Transfer to paper-towel-lined plate to drain, and sprinkle with salt, if desired. Repeat with remaining batter until you have 24 pakoras.