Spiced Chickpea Flour Donuts with Orange Glaze

Name: Spiced Chickpea Flour Donuts with Orange Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (180 g) chickpea flour (garbanzo flour); ¾ cup (90 g) all-purpose flour; ½ cup (100 g) granulated sugar; 1½ teaspoon (7½ g) baking powder; ¼ teaspoon (1½ g) fine sea salt; 1 teaspoon (2½ g) ground cinnamon; ½ teaspoon (1 g) ground cardamom; ¼ teaspoon (½ g) freshly grated nutmeg; 2 (100 g) large eggs, at room temperature; ¾ cup (180 ml) plain Greek yogurt, at room temperature; 2 tablespoon (12 g) orange zest, from about 2 large oranges, finely grated; 2 tablespoon (30 ml) extra-virgin olive oil; 2 quart (1900 ml) neutral oil for frying (vegetable, canola, or light olive oil), for frying, about 2 inches (5 cm) deep in your pot; 2 cups (240 g) powdered sugar, sifted; 3 tablespoon (45 ml) fresh orange juice; ¼ teaspoon (1 ml) pure orange extract (optional); 1 tablespoon (15 g) unsalted butter, melted

From the MyKitchenBank Kitchen

Golden-fried donuts made from chickpea flour, infused with warm spices and topped with a bright orange glaze. These tender, naturally gluten-free pastries have a tender crumb and a delicate citrus finish, inspired by Mediterranean flavors. They're best eaten the day they're made, while still slightly warm.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 12 donuts

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Ingredients

12 servings

For the donuts
1½ cups (180 g) chickpea flour (garbanzo flour)
¾ cup (90 g) all-purpose flour
½ cup (100 g) granulated sugar
1½ teaspoon (7.5 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
1 teaspoon (2.5 g) ground cinnamon
½ teaspoon (1 g) ground cardamom
¼ teaspoon (0.5 g) freshly grated nutmeg
2 (100 g) large eggs, at room temperature
¾ cup (180 ml) plain Greek yogurt, at room temperature
2 tablespoon (12 g) orange zest, from about 2 large oranges, finely grated
2 tablespoon (30 ml) extra-virgin olive oil
2 quart (1900 ml) neutral oil for frying (vegetable, canola, or light olive oil), for frying, about 2 inches (5 cm) deep in your pot
For the glaze
2 cups (240 g) powdered sugar, sifted
3 tablespoon (45 ml) fresh orange juice
¼ teaspoon (1 ml) pure orange extract (optional)
1 tablespoon (15 g) unsalted butter, melted

Equipment (9)

Donut fryer or heavy-bottomed 4-quart (3.8 L) pot or Dutch oven
Candy/deep-fry thermometer
12-cavity donut mold or 2-inch (5 cm) donut maker
Two mixing bowls
Whisk
Wooden spoon or rubber spatula
Shallow bowl for glazing
Paper towels
Slotted spoon or spider strainer

Steps

Before you start

Have all ingredients at room temperature before you start
Heat oil to exactly 350°F (175°C) in your fryer or thermometer-equipped pan at least 30 minutes before frying
Line a baking sheet with paper towels for cooling
Zest your oranges before juicing them

1
Mix dry ingredients
- In a medium bowl, whisk together chickpea flour, all-purpose flour, sugar, baking powder, salt, cinnamon, cardamom, and nutmeg.
- Make sure the spices are evenly distributed and there are no lumps.
- Set aside.
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Ready when: Spices evenly distributed throughout dry mixture
Tip: Sift the powdered sugar into the glaze mixture later—don't skip this step or you'll have lumps.
2
Combine wet ingredients
- In another bowl, whisk together eggs, Greek yogurt, orange zest, and olive oil until smooth.
- The mixture should be pale and well combined, about 1 minute of whisking.
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Ready when: Mixture is smooth and homogeneous with no streaks
Tip: Cold eggs or yogurt will make the batter lumpy; ensure they're truly at room temperature.
3
Form the batter
- Pour the wet ingredients into the dry ingredients and fold together gently with a rubber spatula until just combined.
- The batter should be thick but spoonable, similar to thick cake batter.
- Don't overmix—some small lumps are fine and will result in a more tender crumb.
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Ready when: No dry flour visible; batter is thick and slightly lumpy
Tip: Overmixing develops gluten and creates tough, dense donuts. Stop as soon as the flour disappears.
4
Fill the donut mold
- Transfer the batter to your donut mold or piping bag fitted with a large round tip.
- If using a mold, fill each cavity about three-quarters full.
- If using a piping bag, pipe batter directly into the hot oil in circles.
- Work quickly and systematically.
- You'll have enough batter for 12 donuts.
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Ready when: All cavities filled evenly; batter ready to fry
Tip: If using a mold, lightly oil it first so the raw donuts don't stick. Fill carefully to avoid overflow.
5
Prepare frying stationOven 350°F / 175°C
- Heat your frying oil to exactly 350°F (175°C) in a heavy-bottomed pot or Dutch oven.
- Use a candy thermometer to monitor the temperature continuously.
- Heat for at least 30 minutes before frying, checking that the oil maintains 350°F.
- Arrange a paper towel-lined baking sheet near the stove for cooling.
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Ready when: Oil thermometer reads 350°F (175°C) and holds steady
Tip: Oil that's too cool will absorb into the donuts; too hot will burn the outside before the inside cooks. Use a thermometer, not guesswork.
6
Fry first batch of donutsOven 180°F / 80°C
- If using a mold, carefully lower it into the hot oil for 2 minutes, then gently tap and rotate the mold to release the donuts.
- Fry for another 90 seconds until the bottoms are golden brown.
- Use a slotted spoon to flip and fry the other side for another 90 seconds until deeply golden.
- Total fry time is about 4 minutes per batch.
- If piping directly, carefully pipe 3–4 donuts into the oil, spacing them well, fry for 2 minutes on the first side, flip, and fry for 1.5–2 minutes on the second side until golden all over.
- The internal temperature should reach 180°F (82°C).
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Ready when: Donuts are deep golden brown on both sides and feel hollow when tapped
Tip: Don't crowd the pan—fry only 3–4 donuts at a time. Overcrowding drops oil temperature and leads to greasy donuts.
7
Transfer and cool first batch
- Use a slotted spoon or spider strainer to carefully lift the fried donuts from the oil and place them on the paper towel-lined baking sheet.
- Let them cool for 2–3 minutes while you fry the remaining batches.
- They should still be warm when glazed.
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Ready when: Oil drains from donuts; they are warm but cool enough to handle
Tip: Don't let them cool completely before glazing, or the glaze won't adhere as nicely.
8
Fry remaining batchesOven 350°F / 175°C
- Repeat Step 6 with remaining batter, frying 3–4 donuts at a time.
- Check the oil temperature between batches and adjust heat as needed to maintain 350°F (175°C).
- You'll have about 3 batches total.
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Ready when: All donuts are golden brown and hollow-sounding when tapped
Tip: Oil temperature will drop between batches; give it 30–60 seconds to come back up to 350°F before frying the next batch.
9
Make orange glaze
- While the donuts fry and cool, sift the powdered sugar into a shallow bowl.
- Whisk in the fresh orange juice and optional orange extract until the mixture is smooth and pourable.
- It should coat the back of a spoon but still run slowly off a spoon.
- If too thick, add a few more drops of orange juice; if too thin, add a pinch more powdered sugar.
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Ready when: Glaze is smooth, lump-free, and pourable
Tip: Sifting the powdered sugar is essential—lumps will ruin the glaze. Don't skip this.
10
Glaze the donuts
- Once all donuts are fried and still warm, dip the top half of each donut into the orange glaze, letting excess drip back into the bowl.
- Return the glazed donut to the baking sheet, glazed-side up.
- For a thicker glaze, dip twice, waiting 30 seconds between dips.
- Finish with a tiny drizzle of melted butter on top if desired for extra shine.
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Ready when: All donuts are coated with glaze that clings evenly to the surface
Tip: Glaze warm donuts immediately for the best absorption; cold donuts won't accept the glaze as well.
11
Cool and serve
- Let the glazed donuts rest on the baking sheet for 10 minutes to allow the glaze to set slightly.
- Serve warm or at room temperature.
- These are best eaten within a few hours of frying, while the interior is still tender.
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Ready when: Glaze has set and no longer runs off the donut when tilted
Tip: Don't stack glazed donuts while the glaze is wet, or they'll stick together.

Good to know

Tips

For the most tender donuts, resist the urge to overmix the batter. The chickpea flour develops gluten quickly, and even a few extra stirs will make them tough. Fold gently until the flour is just incorporated.
The oil temperature is non-negotiable. At 350°F (175°C), the donuts cook through in the center while the exterior browns evenly. Too low, and they'll absorb oil; too high, and the outside burns before the inside is done. Use a reliable thermometer.
If you don't have a donut mold, you can pipe the batter directly into the hot oil using a large piping bag with a round tip, or use a donut dropper tool. This method takes more practice but gives you beautiful results.
Greek yogurt adds subtle tang and keeps the donuts moist; don't skip it. If you must substitute, choose thick full-fat yogurt and reduce the total liquid slightly to compensate.

Storage & reheating

Room temperature (up to 4 hours): Keep in an airtight container to maintain texture. Reheat briefly in a 300°F (150°C) oven for 5 minutes if desired. Refrigerator (up to 2 days): Store in an airtight container. Reheat in a 300°F (150°C) oven for 8–10 minutes. Freezer (up to 3 weeks): Freeze unglazed donuts in an airtight container. To serve, thaw at room temperature for 1 hour, then glaze fresh.

Substitutions

plain Greek yogurt → Plain full-fat yogurt or sour cream (use the same amount). Greek yogurt provides structure and richness; regular yogurt or sour cream will work but may produce a slightly less dense crumb.
chickpea flour (garbanzo flour) → All-purpose flour (use 2.25 cups / 270 g instead of the 1.5 cups chickpea flour plus 0.75 cup all-purpose flour). The donuts will lose their chickpea nuttiness and Mediterranean character, but will still work. Reduce the total batter slightly as all-purpose flour absorbs more liquid.
fresh orange juice → Lemon juice or another citrus juice (same amount). Lemon glaze will be slightly more tart; lime or grapefruit also work well. Adjust sweetness to taste.
ground cardamom → Additional ground cinnamon or ground ginger (use 0.5 teaspoon total). Cardamom is warm and floral; cinnamon will make the spice profile earthier, while ginger adds a subtle bite. Both are Mediterranean-friendly alternatives.