Ingredients
Units
Scale
- 8 rice papers (8.5 inch / 22 cm)
- 1 oz / 30 g chickpea flour
- 1 cup / 250 ml unsweetened plant milk
Spinach-Tofu Filling
- 1.1 lbs / 500 g frozen spinach, defrosted
- 7 oz / 200 g tofu, crumbled
- 3 cloves of garlic, minced
- 2 tsp dried dill
- 2 oz / 60 g shredded vegan cheese
- salt, pepper
Instructions
- In a shallow bowl (large enough to dip in the rice papers), whisk together chickpea flour and milk. Let the mixture stand for 5 minutes until you prepare the filling.
- For the filling squeeze out as much liquid as possible from the thawed spinach. You can roughly chop spinach, if the leaves are too large.
- Add spinach to a bowl with crumbled tofu, minced garlic, dill, vegan cheese, and a large pinch of salt and pepper. Mix everything well together.
- Dip a rice paper into the chickpea flour-milk mixture for about 30 seconds, so that it’s covered everywhere and is softened. Repeat with a second rice paper.
- Place rice papers next to each other onto a work surface, making sure they are slightly overlapping each other.
- Add 1/4 of the spinach-tofu filling, and spread in evenly in the middle.
- Roll the rice papers over the filling, then continue rolling until it’s fully rolled up as a log.
- Take one end of the log, and roll it onto itself into a spiral.
- Add börek to your air-fryer, and spray with a little bit of oil for extra crispiness. Bake for 10-12 minutes at 400°F / 200°C, or until crispy. You can turn them once halfway through baking time for even baking (though they will look a little flat then).
- Repeat with the rest of the rice paper and filling.
- Alternatively you can also bake your berets in the oven at 400°F / 200°C for 15-20 minutes, or until crispy. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes