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  3. Chickpea Vegetable Pancakes

Chickpea Vegetable Pancakes

Use these pancakes as a base for poached eggs and drizzle with hollandaise sauce.
Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

100 grams carrot
180 grams courgette


200 grams gram flour
300 grams water


15 grams coriander
2  spring onion
0.5 tsp. cumin seeds
0.5 tsp. salt


1 Tbsp. vegetable oil


Instructions

STEP 1/6

Trim and peel the carrot.

Trim the courgette and spring onion.

Destem the coriander.

STEP 2/6

Assemble the food processor bowl with the coarse grating disc.

STEP 3/6

Grate Ingredients 1 (carrot, courgette) into the food processor bowl.

Transfer into a large bowl and reserve.

Clean the food processor bowl and fit the Knife blade.

STEP 4/6

Add the first of Ingredients 2 (flour) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Turn the speed to 3.

Carefully pour in Ingredients 2 (water).

Process until a smooth batter is formed.

STEP 5/6

Add Ingredients 3 (coriander, onions, cumin, salt) into the food processor bowl.

Pulse until everything is chopped and combined.

Transfer the batter to the vegetables.

Mix until combined.

STEP 6/6

Add Ingredients 4 (oil) into the frying pan.

Heat over a medium heat.

Add a ladle of the batter to the frying pan.

Cook for 5 minutes or until the mixture begins to set.

Flip the pancake and cook for 3 more minutes.

Repeat with the rest of the batter.

Serve.

  1. Back to homepage
  2. Recipes
  3. Chickpea Vegetable Pancakes

Chickpea Vegetable Pancakes

Use these pancakes as a base for poached eggs and drizzle with hollandaise sauce.
Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
lorem ipsum
Servings:6
Makes:

Ingredients


100 grams carrot
180 grams courgette


200 grams gram flour
300 grams water


15 grams coriander
2  spring onion
0.5 tsp. cumin seeds
0.5 tsp. salt


1 Tbsp. vegetable oil

Instructions

STEP 1/6

Trim and peel the carrot.

Trim the courgette and spring onion.

Destem the coriander.

STEP 2/6

Assemble the food processor bowl with the coarse grating disc.

STEP 3/6

Grate Ingredients 1 (carrot, courgette) into the food processor bowl.

Transfer into a large bowl and reserve.

Clean the food processor bowl and fit the Knife blade.

STEP 4/6

Add the first of Ingredients 2 (flour) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Turn the speed to 3.

Carefully pour in Ingredients 2 (water).

Process until a smooth batter is formed.

STEP 5/6

Add Ingredients 3 (coriander, onions, cumin, salt) into the food processor bowl.

Pulse until everything is chopped and combined.

Transfer the batter to the vegetables.

Mix until combined.

STEP 6/6

Add Ingredients 4 (oil) into the frying pan.

Heat over a medium heat.

Add a ladle of the batter to the frying pan.

Cook for 5 minutes or until the mixture begins to set.

Flip the pancake and cook for 3 more minutes.

Repeat with the rest of the batter.

Serve.

Notes