For the Jackfruit

1. Rinse jackfruit thoroughly then add to a pot with 2 cups of water over medium heat and bring to a boil. This should take about 6 minutes.
2. Once boiling cook for another 6-7 minutes, totaling approx 14 minutes.
3. Remove from heat, drain and set aside.

For the Kebabs

1. Dry roast 1 cup of chickpea flour in a large skillet over medium heat. Stir every 2 minutes to avoid burning, about 7-8 minutes.  The flour should start to smell nutty and deepen in color.  Once complete, remove from heat and set aside.
2. Add the jackfruit to a bowl and add in your garlic, ginger, jerk paste, scallion and sriracha BBQ sauce.  Use a fork to mix well.
3. At this point the seasoning should be overpowering.  Good! You want it that way.  Taste it to see if it needs salt.  If so, add it in.
4. Next oil your hands and mix in 3/4 cup of your chick pea flour.  It should come together like a dough. If it’s too sticky, add more flour 1 TB at a time. If it’s too dry, add 1 tsp of water at a time.
5. Shape the mixture into 1 inch balls or kebab-like shapes
6. Pan fry, deep fry or bake in oven at 410 degrees. If baking, brush with a bit of oil and place on parchment paper lined baking pan and bake for 16-18 minutes
7. I like them fried as I find it adds to the chewy meaty texture.  But feel free to do as you please 🙂