The moment the golden strands of spaetzle hit the boiling water, I can’t help but smile. It’s a simple yet delightful reminder of the enjoyable meals I used to bond over with family, and now, it brings the same joy to my table. Using chickpea and tapioca flour, this German spaetzle recipe is not only versatile but also incredibly easy to whip up, making it perfect for those evenings when you crave comfort over fast food.
As I gently scrape the batter into the bubbling pot, I can already envision the fragrant sautéed mushrooms and rich, savory gravy melding with those pillowy bites. It’s the ideal dish for gatherings, pleasing guests with its delightful texture while remaining surprisingly healthy and nutritious. So, whether you’re looking to impress at a dinner party or simply enjoy a homemade meal that satisfies, let’s dive into this quick and delicious spaetzle recipe that’s sure to become a go-to favorite!
Why will you love this German Spaetzle?
Quick and Easy: This recipe requires just 15 minutes from start to finish, perfect for busy weeknights.
Nutritious Base: Made with chickpea flour and tapioca flour, it’s packed with protein and fiber, giving you a satisfying meal without the guilt.
Versatile Serving Options: Enjoy it with sautéed mushrooms, rich gravy, or even pan-fried with vegan butter for an extra touch.
Family-Friendly Appeal: Kids and adults alike will love the soft, pillowy texture, making it a hit at dinner gatherings!
Unique Flavor: The subtle addition of turmeric not only adds a warm color but also a health boost, setting this dish apart from typical pasta.
For an exceptional side, don’t miss out on pairing it with your favorite sauce for a truly comforting experience.
German Spaetzle Ingredients
For the Dough
• Chickpea flour – A protein-rich alternative to regular flour, giving the spaetzle a nutty flavor.
• Tapioca flour – Adds a delightful chewiness to your spaetzle, making them irresistibly soft.
• Salt – Essential for enhancing all the flavors in your dish.
• Turmeric powder (optional) – Offers a warm golden color and additional health benefits.
• Plant-based milk – Use this to create a smooth batter; adjust the amount for your desired thickness.
Perfect for a homemade meal, these German spaetzle are as easy to make as they are delicious!
How to Make German Spaetzle
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Combine the chickpea flour, tapioca flour, salt, and turmeric powder in a medium bowl. Stir until the dry ingredients are well blended and inviting.
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Pour in the plant-based milk gradually. Whisk the mixture until it becomes smooth and slightly viscous—this will be the perfect batter for your spaetzle!
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Boil a large pot of salted water on high heat. The water should be rolling with bubbles, ready to embrace the spaetzle.
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Spread a thin layer of dough onto a small wooden cutting board. Quickly dip it into the hot water for just a second to slightly warm the dough.
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Scrape long, thin strips of the dough into the boiling water using a large knife. You’ll see them instantly begin to bubble—such a delightful sight!
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Cook the spaetzle for about 3 minutes. Once they rise to the surface, use a slotted spoon to remove them or pour them into a strainer and rinse with cold water for a moment.
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Serve your spaetzle warm, paired with sautéed mushrooms and onions, or pan-fried briefly with vegan butter and salt. Garnish with fresh herbs for a beautiful finish.
Optional: Drizzle with a touch of olive oil for added flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for German Spaetzle
• Flour Ratio Matters: Ensure you’re using the correct ratio of chickpea to tapioca flour for the best texture—too much chickpea can make it dense.
• Watch the Water: Only add spaetzle to boiling water to achieve that lovely pillowy shape. If the water isn’t hot enough, they’ll become mushy.
• Don’t Overcook: Keep an eye on the cooking time; spaetzle only need about 3 minutes. Overcooking can lead to a gummy texture.
• Rest the Batter: If possible, let the batter sit for 5-10 minutes to hydrate the flours properly, resulting in fluffier spaetzle.
• Experiment with Serving: While sautéed mushrooms and onions are delicious, feel free to try it with your favorite sauce or greens for a twist!
These handy tips will ensure your German spaetzle turns out perfectly every time!
How to Store and Freeze German Spaetzle
Fridge: Keep any leftover spaetzle in an airtight container for up to 3 days. Reheat in a pan with a little vegan butter or olive oil for a quick meal.
Freezer: For longer storage, freeze the cooked spaetzle in a single layer on a baking sheet. Once solid, transfer to a freezer bag and store for up to 2 months.
Thawing: To enjoy frozen spaetzle, simply reheat directly from the freezer in a skillet or add to boiling water for a couple of minutes until warmed through.
Avoid Separation: When storing, make sure the spaetzle is cooled completely before sealing to prevent the pieces from sticking together.
Make Ahead Options
These German spaetzle are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance; just store it in an airtight container in the refrigerator to maintain its quality. When you’re ready to whip up a delicious meal, allow the batter to come to room temperature for about 30 minutes. You can also cook the spaetzle ahead of time, then refrigerate them for up to 3 days. Reheat in a pan with a splash of plant-based milk or vegan butter to keep them fluffy. This relaxed approach not only saves time but ensures that you’ll still enjoy those delightful, pillowy bites just like when they were freshly made!
What to Serve with German Spaetzle?
Bringing a hearty, comforting dish to life is a wonderful experience, and pairing it perfectly elevates the meal.
- Sautéed Mushrooms and Onions: The earthy flavors of mushrooms and sweet onions create a delicious contrast to the soft spaetzle.
- Creamy Mushroom Gravy: Pouring over rich gravy enriches the dish and complements the spaetzle’s texture, making every bite utterly satisfying.
Imagine the aroma filling your kitchen as you create these dishes that blend seamlessly together.
- Roasted Brussels Sprouts: These crispy bites add a delicious crunch and a hint of bitterness that balances the dish beautifully.
- Warm Green Salad: A fresh salad with crunchy greens brings brightness and a touch of acidity, cutting through the richness.
A fresh side can truly elevate the experience, making it lighter while still comforting.
- Garlic Bread: Serve up slices of warm, crusty garlic bread for those who love a classic pairing—dipping them into the gravy is simply divine!
- Chilled White Wine: A glass of light, chilled wine enhances flavors and pairs wonderfully with the savory notes of the meal.
For dessert, consider a light fruit sorbet to cleanse the palate after this hearty feast.
German Spaetzle Variations
Feel free to let your creativity flourish in the kitchen by customizing these delightful spaetzle!
- Gluten-Free: Substitute chickpea flour with almond flour and use a gluten-free baking blend for a nutty twist.
- Add Herbs: Mix in fresh herbs like chives or parsley for an aromatic flavor burst that complements the dish beautifully.
- Cheesy Delight: Stir in a handful of nutritional yeast or vegan cheese into the batter for a creamy, cheesy profile.
- Spicy Kick: For those who love heat, add a pinch of cayenne pepper to the batter, giving your spaetzle a delightful warmth.
- Vegetable Boost: Incorporate finely grated zucchini or carrot into the dough for added nutrition and a pop of color!
- Savory Broth Cook: Cook the spaetzle in vegetable broth instead of water for an extra savory depth of flavor.
- Onion Flavor: Infuse your spaetzle with caramelized onions mixed into the batter for a sweet and savory balance that’s irresistible.
- Smoky Twist: A sprinkle of smoked paprika can introduce a warm smokiness, elevating your dish to a whole new level.
Let these variations inspire you to make this classic dish uniquely yours!
German Spaetzle Recipe FAQs
What should I look for when selecting chickpea flour?
When selecting chickpea flour, look for a fine grind that feels soft to the touch. Check for a fresh smell without any off odors, which can indicate that the flour is old. I often prefer buying it in small batches or from reputable brands to ensure quality.
How long can I store cooked spaetzle in the refrigerator?
Absolutely! You can keep leftover cooked spaetzle in an airtight container in the fridge for up to 3 days. To reheat, simply melt a little vegan butter in a pan and toss the spaetzle until warmed through—easy and delicious!
Can I freeze spaetzle for later use?
Yes, definitely! To freeze cooked spaetzle, spread them in a single layer on a baking sheet, ensuring they don’t touch. Place the sheet in the freezer until they’re solid (about 1-2 hours). Once frozen, transfer the spaetzle to a freezer bag, squeezing out excess air to prevent freezer burn. They can be stored for up to 2 months.
Is it safe for pets?
While spaetzle made with chickpea and tapioca flour is not toxic to pets, it’s not ideal for their diets. If your furry friend gets a tiny piece accidentally, there’s usually no harm done. Just ensure they don’t have allergies to chickpeas or other ingredients before sharing!
What can I do if my spaetzle turn out too gummy?
Very good question! If your spaetzle ends up gummy, it may be due to overcooking or too much flour in the batter. To rescue gummy spaetzle, try rinsing them in cold water immediately after cooking to stop the cooking process. For future batches, make sure to cook them for about 3 minutes and use the right flour ratios as noted in the recipe.
Can I use a different flour if I can’t find chickpea flour?
Certainly! If chickpea flour isn’t available, you can substitute it with regular all-purpose flour, but this will alter the flavor and nutrition profile. For a gluten-free option, consider using a blend of gluten-free flours, but keep in mind that the texture might vary.
Deliciously Easy German Spaetzle: A Comfort Food Win
Ingredients
Equipment
Method
- Combine the chickpea flour, tapioca flour, salt, and turmeric powder in a medium bowl. Stir until the dry ingredients are well blended.
- Pour in the plant-based milk gradually. Whisk the mixture until it becomes smooth and slightly viscous.
- Boil a large pot of salted water on high heat until rolling.
- Spread a thin layer of dough onto a small cutting board. Dip it quickly into the hot water to warm the dough.
- Scrape long, thin strips of dough into boiling water. They'll bubble up immediately.
- Cook the spaetzle for about 3 minutes. Remove with a slotted spoon or strain and rinse with cold water.
- Serve warm with sautéed mushrooms or pan-fried with vegan butter and salt. Garnish with herbs.