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Chickpea vegetable pancakes

Serves: 6 peopleRecipe course:  StartersTotal time (min.): 30Complexity (1 to 3): 1
chickpea_vegetable_pancakes_16_9.jpg chickpea_vegetable_pancakes_16_9.jpg
Use these pancakes as a base for poached eggs and drizzle with hollandaise sauce.

Tools

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Ingredients

Ingredients 1 
Carrot  100 grams
Courgette  180 grams
 
Ingredients 2 
Chickpea (Gram) Flour  200 grams
Water  300 grams
 
Ingredients 3 
Coriander  15 grams
Spring onion  2 
Cumin seeds  0.5 tsp.
Salt  0.5 tsp.
 
Ingredients 4 
Vegetable oil  1 Tbsp.

Method

Prep. (Before you begin)
 
1 - Trim and peel the carrot.
2 - Trim the courgette and spring onion. 
3 - Destem the coriander. 

Getting started

Assemble the food processor bowl with the coarse grating disc. 
 
Stage 1 

1 - Grate Ingredients 1 (carrot, courgette) into the food processor bowl.
2 - Transfer into a large bowl and reserve.
3 - Clean the food processor bowl and fit the Knife blade.

Stage 2 

1 - Add the first of Ingredients 2 (flour) into the food processor bowl.
2 - Attach the lid and ensure it is locked into place.
3 - Turn the speed to 3. 
4 - Carefully pour in Ingredients 2 (water). 
5 - Process until a smooth batter is formed. 

Stage 3 

1 - Add Ingredients 3 (coriander, onions, cumin, salt) into the food processor bowl.
2 - Pulse until everything is chopped and combined. 
3 - Transfer the batter to the vegetables. 
4 - Mix until combined.
 
Stage 4 
1 - Add Ingredients 4 (oil) into the frying pan.
2 - Heat over a medium heat. 
3 - Add a ladle of the batter to the frying pan. 
4 - Cook for 5 minutes or until the mixture begins to set. 
5 - Flip the pancake and cook for 3 more minutes. 
6 - Repeat with the rest of the batter. 
7 - Serve.
 

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