Chickpea Flour Vegetable Pancakes

Chickpea flour vegetable pancakes are hearty, protein-rich, full of veggies, and hold up well for meal prep. 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. There’s an Asian-inspired dipping sauce below, but you could have this with pesto, salsa or any sauce you love.

There are many versions of chickpea flour pancakes around the globe: Tuscan torta di ceci, Provencal socca, Ligurian farinata, Persian kuku besan, Indian besan chilla or pudla, Pakistani besan roti. We can follow their lead and create nutritious pancakes that are crispy on the edges, tender inside, and endlessly adaptable. You can keep them thin for a griddled pancake, cook them in a waffle iron, or spread the batter thicker in a cast iron skillet or baking dish and finish in the oven for a heartier version. They’re also a delicious way to use up vegetable or meat scraps!

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, greens like kale or spinach…) or vegetable scraps (such as kale stems, carrot tops, scallion greens, beet greens, zucchini ends, or herb stems)
1 small garlic clove, 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 it 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.

  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.

Dipping Sauce

1 minced garlic clove
1/2 teaspoon minced fresh ginger
3 tablespoons soy sauce
1/4 cup toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons honey
red chili flakes, optional

Whisk all the ingredients together in a bowl until well combined. Store in an airtight container in the fridge for up to two weeks.

Cabbage, Mango, Jicama Slaw

Serves 6-8

I love this combination of ingredients, but other types of nuts or seeds like sesame seeds are great here, too. If you prefer a creamier dressing, stir plain yogurt into the vinaigrette.

For the Vinaigrette:

Here’s a version with cabbage, mango, black beans, cilantro, and shaved carrots. Instead of the sesame oil I used olive oil.

2 minced garlic cloves
1 tablespoon lime juice
2 teaspoons honey
1 1/2 teaspoon Dijon mustard
3 Tablespoons toasted sesame oil
Salt and freshly ground pepper to taste

For the slaw:

1 head of Lacinato (aka Dinosaur and Tuscan) kale, thinly shredded
1 head cabbage, thinly shredded
1 mango, peeled and cut into matchsticks or slices
1 cup jicama matchsticks
1/2 cup radish matchsticks
1/3 cup chopped cilantro
3 green onions (scallions), thinly sliced
1/3 cup toasted cashews
Salt and freshly ground black pepper

1. In a small bowl, whisk together the garlic, lime, honey, and mustard. Continue whisking and slowly drizzle in the oil. Add salt and pepper to taste. Alternatively, combine all the ingredients in a jar and give it a good shake.

2. Place the kale in a large bowl and add enough vinaigrette to coat, massaging it into the leaves for a minute or so until they become tender.

3. Gently mix in the cabbage, mango, jicama, radish, cilantro, green onion, and most of the cashews, reserving a tablespoon for garnish and adding more salt and pepper to taste if you wish. Divide equally among plates and garnish with the reserved cashews.

VARIATIONS + GUIDELINES

  • Change proportions

  • Change the shape and/or size of the way you chop the ingredients

  • Add a whole grain or bean

  • What grows together goes together

  • Grammar

  • High notes and Low notes