Baked coconut chickpea onion rings


The chickpea flour cookbookI’m admittedly infatuated with onion rings, and while I’ll never tire of the crunchy deliciousness of deep fried versions, I think my baked, coconut-chickpea version is even better. Chickpea flour gives oven baked vegetables a crispy-crunchy finish, so you won’t miss the deep-frying one bit. And even though people don’t often associate coconut with onion rings, this recipe will convince them that they are an ideal match.

  • Yield: 4 Servings


  • Nonstick cooking spray
  • 1½ cups (180 grams) chickpea flour
  • 1 teaspoon fine sea salt
  • 0.12 teaspoon freshly ground black pepper
  • 1 large egg
  • ½ cup dairy or nondairy milk
  • 1 cup unsweetened flaked coconut, finely chopped
  • 2 large sweet onions
How to Make It
  1. Preheat the oven to 450°F. Grease 2 large baking sheets with nonstick cooking spray.
  2. In a shallow dish, combine ¾ cup of the flour, ½ teaspoon of the salt, and the pepper. In a second shallow dish, whisk together the egg and milk until well blended. In a third shallow dish, mix together the coconut and the remaining ¾ cup flour and ½ teaspoon salt.
  3. Peel the onions, trimming of the ends; cut them crosswise into ¼ inch thick slices. Break the onion slices into individual rings.
  4. Dredge each ring in the flour mixture, then dip in the egg mixture and gently shake off the excess. Press the ring into the coconut mixture, coating all sides; transfer to the prepared sheet. Repeat with the remaining rings. Spray the rings with cooking spray.
  5. Bake for 10 minutes; using a spatula, flip the rings. Switch the baking sheets’ positions from the upper and lower racks and bake for 8 to 12 minutes longer, until golden brown and crispy. Serve immediately.

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