Breakfast Tomatoes

Step 1

You can watch the video in the post for visual instructions.First, slice the tomatoes into even-sized rings (about ½-inch / 1-1½ cm thick) and, depending on their size, use a knife or glass to remove the middle of the tomato rings. Set the rings aside and dice the remaining inner flesh (core and seeds) into tiny pieces.

Step 2

Transfer the finely diced tomato to a bowl with the chickpea flour, nutritional yeast, kala namak, and all the spices.

Step 3

Pour the water into the bowl, a little at a time, whisking between each addition. Add the chives and stir once more.The juiciness from the tomatoes should help achieve the correct medium-thick batter. However, if it's too thick, add more water, one tablespoon at a time.

Step 4

Add a swirl of oil to a large skillet and heat over medium heat. Once hot, add as many tomato rings as you can fit in a single layer.

Step 5

Spoon the chickpea batter into the middle of each tomato ring and cook for several minutes (3-5), flipping halfway, until both sides are set and golden.

Step 6

Repeat with more tomato rings until no batter is left, then sprinkle them with fresh chives and enjoy!