These are scrumptious little bits of amazing. I LOVE them. They are so easy to make and super satisfying. You could easily add in veggie combinations, spices and flavors of your own choosing, maybe even make them into a sweet variation. I love this particular combo dipped in Herbed Tamarind Sauce. S P E C T A C U L A R. Eat warm, hot or room temp.
Savory Chickpea Pancakes
1/2c garbanzo bean flour
1/2t baking soda
1/4t chipotle powder
1/4t onion powder
1/4t pink salt or to taste
1 lemon, juiced
2/3c fresh spinach, coarsely chopped
1/3c fresh cilantro, minced
Coconut oil for pan-frying.
Preheat cast iron pan over medium heat.
In a medium size bowl, combine chickpea flour, water, baking soda, turmeric, cumin, onion powder and salt to taste. Mix well, being sure there are no clumps. Add in lemon, stir and you will notice the batter rise and foam. Add in spinach and cilantro and combine thoroughly.
In the hot pan, add in about 1T of coconut oil.
Using a preferred measure (I used a Tablespoon measure), spoon out the batter into medallions in the pan.
Let the pancakes cook for 4-5 minutes. Flip and cook another 4-5 minutes, making sure the pancakes are cooked throughout.
Serve with tamarind dipping sauce.
One thought on “Savory Chickpea Pancakes”
Reblogged this on The Vegan Love Project and commented:
I made this today with sautéed minced onions and garlic, with a big bunch of fresh spinach greens. I made a tomato chutney/ sauce from leftover marinara by adding vinegar, coconut sugar and green curry to it and I could not be happier……;)