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5 from 2 votes

savory chickpea pancakes

Ingredients

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

Instructions

  • 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