Best 4 Chickpea Pancake Recipes
**Discover a Culinary Delight: Chickpea Pancakes - A Journey Through Taste and Texture**
Embark on a culinary adventure with our exquisite chickpea pancake recipes, a symphony of flavors and textures that will tantalize your taste buds. These delectable pancakes, crafted from the humble chickpea, are a testament to the versatility and boundless possibilities of this ancient legume. From savory creations bursting with herbs and spices to irresistibly sweet treats drizzled with honey or fruit compote, our collection offers a diverse range of recipes to suit every palate.
Whether you're seeking a hearty breakfast option, a light and fluffy lunch, or a satisfying dinner, our chickpea pancakes have you covered. Dive into the aromatic embrace of our savory chickpea pancakes, infused with the warmth of cumin, coriander, and garlic, and complemented by a tangy yogurt sauce. Experience the sweet indulgence of our honey-drizzled chickpea pancakes, where delicate honey notes dance upon the crispy edges of the pancake, creating a harmonious balance of flavors.
For those with a penchant for culinary exploration, our gluten-free chickpea pancakes await your discovery. Crafted with a blend of chickpea flour and almond flour, these pancakes offer a delightful crunch and a satisfyingly dense texture. Enjoy them plain or adorned with fresh berries and a drizzle of maple syrup for a wholesome and nutritious breakfast.
And for those who love to experiment in the kitchen, our vegan chickpea pancakes beckon you to unleash your creativity. With a base of chickpea flour, these pancakes can be customized to your heart's desire. Add a touch of turmeric for a vibrant hue, sprinkle in chopped spinach for a boost of nutrients, or incorporate roasted red peppers for a smoky, savory twist.
Join us on this culinary journey as we delve into the world of chickpea pancakes, exploring the depths of flavor and texture that this remarkable ingredient has to offer. Let your taste buds be captivated by the versatility of chickpeas, as you embark on a culinary adventure that promises to delight and inspire.
CHICKPEA PANCAKE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.
SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE
Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.
Provided by Whats Cooking
Categories Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
- In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
- Whisk in warm water and 2 tbsp olive oil.
- Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
- Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
- Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.
Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7
SAVORY GLUTEN-FREE CHICKPEA PANCAKE RECIPE BY TASTY
Here's what you need: chickpeas, water, salt, olive oil, flaky sea salt, pepper, fresh rosemary
Provided by Tiffany Lo
Categories Snacks
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450˚F (230˚C).
- Place a 12-inch (30 cm) cast-iron pan in the oven and let heat up until ready to use.
- In a bowl, add the chickpea flour, water, 2 tablespoons of olive oil, and salt, and whisk to combine.
- Cover the bowl with a towel or plastic wrap and let rest at room temperature for at least 30 minutes.
- Preheat the oven to broil.
- Carefully remove the hot cast-iron pan from the oven, and pour in the remaining 1 tablespoon of olive oil, swirling the pan so that the bottom is fully coated.
- Gently pour in the chickpea flour batter into the pan, swirling the pan so that the batter covers the entire pan.
- Place the cast iron pan in the oven and broil for 5-8 minutes, until the edges are crisp and top is cooked through.
- Sprinkle with flaky sea salt, pepper, and rosemary. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 86 calories, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 0 grams
PUDLA - BESAN CHICKPEA PANCAKE
Delicious chickpea, no eggs pancakes. The original recipe is from Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book, "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also. http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.
Provided by Artandkitchen
Categories Breads
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients, then add water to make a batter.
- Leave to rest for an hour.
- Heat flat griddle or frying pan; spread a little oil on it.
- Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.
- Cook for about a minute, then turn over.
- Serve with yogurt, pickles or chutneys.
- Note: to the mixture you can add grated carrots, garam masala other other spieces.
Tips:
- Use canned chickpeas: Canned chickpeas are a convenient and affordable option for making chickpea pancakes. Be sure to rinse and drain them well before using.
- If you don't have chickpea flour, you can make your own: Simply grind dried chickpeas in a food processor until they are a fine powder.
- Add your favorite spices and herbs: Chickpea pancakes are a great way to use up leftover spices and herbs. Some popular additions include cumin, coriander, paprika, garlic powder, and onion powder.
- Don't overcook the pancakes: Chickpea pancakes are best when they are cooked until they are golden brown and crispy on the outside, but still soft and moist on the inside.
- Serve with your favorite toppings: Chickpea pancakes are delicious served with a variety of toppings, such as avocado, salsa, sour cream, or yogurt.
Conclusion:
Chickpea pancakes are a healthy and delicious breakfast, lunch, or dinner option. They are easy to make and can be customized to your liking. So next time you're looking for a new and exciting way to enjoy chickpeas, give chickpea pancakes a try!
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