Whether you’re trying to save money, or the planet, it’s always a good idea to use what you already have. I like to keep a well-stocked pantry, but sometimes I allow myself to over-stock, and that can sometimes lead to food waste. So, I did myself and my wallet a favor, and came up with a recipe using what ingredients I had on hand. I was more than pleasantly surprised with the results, and it just goes to show you that with a bit of ingenuity, chickpea flour, and some type of breading, anything can truly be turned into a Buffalo “wing”. Chicken’s got nothing on these delicious, fairly healthy, and super simple to make air-fried artichoke hearts.

Below is a guide, not so much a recipe.


  • Marinated artichoke hearts. Don’t have marinated? Try frozen or even brined. Just adjust the seasoning to taste.
  • Chickpea flour. You want a 1:1 ratio of chickpea flour to liquid. I used the marinade from the my artichoke hearts, and that came out to about ½ to 3/4 cup of liquid.
  • Bread crumbs. I had pita in the fridge that I needed to use up. I baked them at 300 fahrenheit for about 25 minutes, turning occasionally, until they seemed desiccated. I then let them cool to room temperature before processing into crumbs. Just make sure that whatever bread you decided to crumb is completely dried out. The pita was nice. I couldn’t get it completely ground, but I felt that the chunks that remained helped the texture of the final product.
  • Buffalo sauce: You want a ratio of about 1 part vegan butter to 1.5 parts of Frank’s Red Hot sauce. Microwave just long enough to melt the butter.
  • Dipping sauces (recipes below)


Placed your toasted and very dry bread in a food processor, and process until you have a nice crumb. Pour the crumbs onto a plate and season to taste.

Drain and reserve the artichoke marinade. Combine the marinade with an equal amount of chickpea flour. Stir well, trying to get any lumps out. You want a fairly thick batter because the residual liquid on the artichoke hearts will thin the batter out a bit.

Toss and coat the artichoke hearts with the batter, and then coat them with the bread crumbs. Air fry on about 390-400 degrees fahrenheit for about 15 minutes, turning over halfway through. They’re done when they are crispy and as golden browned as they can get in an air-fryer without using oil.

Serve as they are with a dipping sauce, or continue with the “buffalo” sauce…

Delicately toss the cooked artichoke hearts in the butter/sauce mixture, and then return to the air-fryer and cook until browned and crispy. Don’t want to use the vegan butter? Then just liberally sprinkle your cooked artichoke hearts with the hot sauce and return to the air-fryer for a few minutes. Not using the butter could result in a less crispy artichoke heart, but it’ll still taste amazing.

Roasted Red Pepper Dip:

  • ½  cup vegan mayonnaise or silken tofu or cashew cream
  • A few pieces of jarred roasted red peppers
  • Hot sauce to taste

Put all ingredients into a blender (or a Bullet) and blend until creamy. Done.

Vegan Ranch:

  • 1 cup vegenaise
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder.
  • ¼ teaspoon black pepper
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill (optional)
  • ½ cup plant milk
  • Splash of rice wine vinegar
  • A teaspoon of nutritional yeast (optional)
  • Pinch of salt

Put all ingredients into a blender (or a Bullet) and blend until creamy. Done.