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1. Mix the flour, chickpea flour, sugar, salt and yeast in a large bowl.
2. Melt the margarine and heat the soya milk, then pour over the flour mixture and add the vanilla.
3. Knead the dough until it doesn't stick to the sides of the bowl. Cover and proof in a warm place for 30 minutes.
4. Roll out the dough with a 1 cm thickness and cut into 2-3 cm long strips. Lightly roll the strips on the table, then tie into knots. Don't close the knots too tightly as the dough will rise some more.
5. Place the knots on parchment paper, cover and proof for another 30 minutes. This will make the Verwurrelter extra fluffy.
6. Fill a deep fryer with fresh oil and heat to 170°C. Fry the knots until they're golden brown on both sides. When done, remove them with a slotted spoon and place onto kitchen towels to absorb any extra oil. Sprinkle with sugar while they're still warm.