A few years ago, I went through a phase of making savoury chickpea pancakes at least once every week.
Sometimes for breakfast, sometimes for lunch – and always loaded with delicious toppings; pesto, hummus, sauteed veggies, roasted nuts or whatever leftovers were in the fridge.
The batter is so easy to make – just chickpea flour and water – so is naturally gluten free and vegan. This time, I’ve paired the pancakes with a flavourful mushroom sauce, and refreshing minted yoghurt and cucumber.
Give this recipe a go for lunch or a light dinner; you’ll revisit those pancakes again I’m sure!
This recipe was first published in the Taupo Herald 22/10/2022. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Chickpea Pancakes with Spiced Portobellos, Cucumber and Minted Yoghurt
Course: Breakfast, Mains3
servings35
minutesThese chickpea pancakes are so easy to make – the batter is just chickpea flour and water, with a little salt. Paired with spiced portobello mushrooms, cucumber and a refreshing mint yoghurt, this dish is the perfect light lunch or breakfast!
Ingredients
- Spiced Portobellos
250g portobello mushrooms
1 large onion, thinly sliced
2 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
- Minted Yoghurt
1 cup Greek yoghurt
2 tbsp packed mint leaves, shredded
1/4 tsp salt
- Chickpea Pancakes
1 cup chickpea flour
1/2 tsp salt
1 small cucumber, sliced into ribbons
Sliced almonds, to garnish
Directions
- Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 3 minutes until just beginning to brown. Add spices and cook, stirring often, for an additional 3 minutes.
- Add mushrooms, salt and pepper along with 1 cup of water. Continue cooking over medium-high for 15-20 minutes, until almost all of the liquid has evaporated. Reduce heat to low and keep warm.
- To make the yoghurt, mix all ingredients in a bowl and keep chilled.
- For the pancakes, whisk chickpea flour and salt together, then add 1 cup of water and whisk until smooth.
- Lightly grease a large non-stick frying pan and set over medium-high heat. Pour in about 1/2 cup batter, gently spreading out with the back of a spoon to make a flat pancake. Cook for 2-3 minutes each side, until lightly browned and cooked through. Repeat with remaining batter; you should have 3 pancakes.
- To serve, spread each pancake generously with minted yoghurt. Pile over cucumber ribbons, then top with spiced portobellos. Sprinkle with sliced almonds and serve immediately.