All or Nothing Chickpea Pancakes

Chickpea flour is used around the world as the base for flatbreads and pancakes. There are many variations like socca (France), farinata (Italy), and pudla (India). This version is super simple: one part flour to one part water, a splash of oil, and whatever spices and scraps you’ve got - they’re called “All or Nothing” because you can throw anything into the batter or keep the batter plain. Either way, you can cook them in a skillet on the stove or bake at 425°F until set and browned on the edges (about 20–25 min). Enjoy them with any sauce or condiment you love - pesto, salsa, chimichurri, peanut sauce, chutney, chili crisp…

They are a hearty, protein-rich, delicious vehicle for using up vegetable or meat scraps and hold up well for meal prep. They’re an easy way to reduce your food waste, plus chickpeas are a sustainable crop know for their water-use efficiency and ability to enhance soil fertility.

Serves 4

1 cup chickpea flour (besan)
1 cup water (adjust as needed for consistency)
1 tablespoon olive oil or avocado oil (plus more for cooking)
½ teaspoon ground cumin or smoked paprika (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 ½ - 2 cups finely chopped or grated vegetables (carrot, cauliflower, broccoli, potato, dark leafy greens) or vegetable scraps (such as the ribs of dark leafy greens, carrot/radish/beet tops, scallion greens, zucchini ends, herb stems)
1 garlic clove or 1 small onion, minced
For serving - squeeze of lemon, fresh herbs, your favorite sauce, optional

  1. In a mixing bowl, whisk together chickpea flour, water, olive oil, salt, and spices until smooth. Let the batter rest for at least 10 minutes (or up to 4 hours) to hydrate the flour.

  2. Stir in the finely chopped vegetable scraps and garlic or onion.

  3. Heat a skillet over medium heat and add a little oil to coat. Pour in a ladleful of batter, spreading it out into a thin pancake.

  4. Cook for about 3 minutes until bubbles form and the edges start to lift, then flip and cook another 3 or so minutes until golden.

  5. Repeat with the remaining batter, adding more oil as needed.

  6. Serve warm with a squeeze of lemon, fresh herbs, or your favorite sauce.

  7. Store in the fridge for up to 4 days and in the freezer for up to 3 months in an airtight container. To freeze, let them cool completely, then layer with parchment paper in an airtight container. Reheat from frozen in a dry skillet over medium heat for a few minutes per side, or pop them in a toaster oven until warm and crisp.

Freestyle Slaw (aka Slawpportunity Knocks 😬)

Another dish that you can create out of odds and ends in the fridge and pantry - leafy greens (or pinks if you have radicchio, purple cabbage…), vegetable cores cauliflower and cabbage, any nuts and seeds you have on hand. If you prefer a creamier slaw, stir in plain yogurt, sour cream, or mayonnaise. Here’s just one example:

Rainbow chard, thinly shredded (you can use the leaves and stems)
Cabbage, thinly shredded
Radishes, chopped into matchsticks
Chopped cilantro
Green onions (scallions), thinly sliced
Chopped toasted hazelnuts
Lemon juice, olive oil and salt and freshly ground black pepper to taste

Place the chard, cabbage, radishes, cilantro, green onion, and hazelnuts into a bowl. Add a squeeze of lemon, glug of olive oil and sprinkle of salt and pepper and toss well to coat.