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. Whole chickpeas give you the same thing, but they take far more lead time than the flour does. If you cook your own rather than reaching for a jar, the process is in my post on soaking times for chickpeas and beans.
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.
You can serve the chickpea pancakes with sautéed veggies, salad or crudités, the same sides I put next to my zucchini waffles with grated Parmesan, which are vegetarian rather than vegan; these fritters here stay dairy-free. 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; in high summer that salad gives way to my summer panzanella with tofu, with enough bread and baked tofu in it to turn the pancakes into a full dinner. 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.
If you love these vegan chickpea fritters, my kitchen has more savory chickpea ideas waiting for you: for a cozy dinner try my chickpea herb pancakes filled with mushrooms, for something warming and creamy there's my vegan chickpea curry with coconut milk and spinach, and if you're after something heartier you have to try my quinoa pumpkin burger. As always I love to receive feedback about my recipes – send me pictures of your recreations or tag me on Instagram, and I can't wait to hear how you and your family liked the fritters! The batter follows the same principle as my buckwheat pancakes, no gluten needed, and everything buckwheat flour can do has a guide of its own.
If you have Pinterest, you can find me here and pin this picture if you like:
