Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. And you’d be right. We love chickpea pancakes! They lend themselves to savoury toppings fantastically well (we don’t always want a sweet breakfast, call us crazy), and the sheer versatility of them is just awesome. Our original chickpea flour pancakes post became really popular over the last few years, so it would seem we’re not alone. As an added bonus, chickpea pancakes are gluten-free too, of course – incredibly important to some. If you’re an IBS sufferer make sure you check out these vegetarian low-FODMAP ideas.
New week, new flavours
After last week’s sweet and sour caramelized onion and feta chickpea pancake, we decided to go a different route this week. First up, we’re going nice and tangy. The sauce we recommend with this one is simple – it’s a mustardy-vinegary mix. The ingredients are down below, and you’ve probably got most of them in the cupboard. If that’s not your thing, feel free to use your favourite sauce, or a simple chutney – like this red onion chutney. Next, we’re going vegan. We’ve omitted all dairy from this one – the topping is diced fennel and chopped olives. We fry or sauté them for just a few minutes to get the fennel softened up to an agreeable texture.
Why we love chickpeas
There are many reasons, but chickpeas are high in protein, fibre and iron. All are important for muscle growth and repair, digestion, general body functions and a whole lot more. Getting extra iron is something vegetarians must be careful to do.
The key to making chickpea pancakes
As always, make sure your chickpea pancakes are nice and thin. If they’re thick they’ll taste heavy and floury. That’s not what we want – we want them sprightly, fluffy and ever-so-slightly crispy. Let them cook in a non-stick pan on a medium heat for about four minutes on each side – until they just start to brown. That’s perfect.
