Use It Up Chickpea Pancakes

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.

Chickpea flour vegetable pancakes are hearty, protein-rich, you can load them up with vegetables, and they 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. Serve with pesto, peanut sauce, chutney, salsa, or any sauce you love.

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 and radish tops, beet greens, zucchini ends, 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.

Use It Up Slaw

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

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, honey, 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, drizzle of honey, glug of olive oil and sprinkle of salt and pepper and toss well to coat.