Hello Lovelies, I'm happy to share a new quick recipe with you today, for delicious savory chickpea pancakes in two variations. The pancakes are super easy and quick to make, healthy, loved by kids and you can use different kind of veggie. The main ingredient next to veggies is chickpea flour. You can make your own by grinding the dry chickpeas, but you can also get the flour in most supermarkets now - it's also called gram flour or garbanzo bean flour
Chickpea flour is gluten free, so these pancakes are also suitable if you are gluten intolerant. Chickpeas belong to the class of high-fiber foods called legumes or pulse, which also includes beans, lentils and green peas. Eating more chickpeas and chickpea flour is a great way to increase your intake of fiber. Chickpeas also offer a good array of vitamins and minerals. They even contain some of the powerful antioxidant mineral selenium, as well as iron and plenty of plant-based protein.
I made the chickpea pancakes with veggies such as zucchini, tomatoes, carrots and spinach and I can think of so many other things to add, I think the next time I would add peas and corn.
So here is the recipe in 2 variations:
savory chickpea pancakes
Carrot/Tomato:
- 1 onion
- 1 garlic clove
- 2 Tbsp olive oil
- 2 carrots
- 1 big tomato or a small zucchini
- 150 gr 5.3 oz chickpea flour
- 170 ml water
- 1 tsp salt
- pinch of turmeric
- pinch of cumin
- pepper
- fresh thyme
- fresh basil
Spinach/Tomato:
- 1 onion
- 1 garlic clove
- 200 gr 7 oz fresh spinach
- 1 big tomato
- 5 twigs basil
- fresh chives
- 150 gr 5.3 oz chickpea flour
- 170 ml water
- salt
- pepper
- nutmeg
- italian herbs
- For both variations: chop the onions and garlic clove
- Heat 2 Tbsp olive oil in a pan and sauté the onions and garlic
- Cut the veggies in small cubes (wash the spinach and cut it into stripes)
- Add the veggies to the pan and sauté for 5-7 minutes
- Season with salt, pepper or the other spices (depending on the variation)
- Chop the fresh herbs
- Mix the chickpea flour with the water until there are no lumps
- Add in the sautéed veggies, herbs and season with more salt and pepper if necessary
- Heat a new pan, add 2 Tbsp of olive oil and add 2 Tbsp od batter to form the pancakes
- Bake 3-4 minutes in both sides until golden
You can serve the chickpea pancakes with sautéed veggies, salad or crudités. And what makes me really happy, that I was already able to convince some picky eaters to try and like the recipe. 
We had the pancakes with spinach and tomatoes with a light green salad with asparagus and strawberries, such a delicious combination. But also tomatoes and mozzarella would be a really good pair (there are some good vegan mozzarella alternatives by now). The Pancakes with carrots and tomatoes went very well with sautéed spinach and fresh baby avocados.
As always I love to receive for feedback about my recipes, sent me pictures of your recreations or tag me on Instagram. And I can't wait to hear how you and your family liked the pancakes!
Love Verena
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