Crispy Chickpea Pancakes Recipe

Today’s Special: Crispy Chickpea Pancakes

Hello, everyone! Today, I’m excited to share with you a unique and delicious recipe for Crispy Chickpea Pancakes. This dish always brings me back to lazy Sunday mornings enjoying breakfast with my family. The combination of crispy edges and soft centers makes these pancakes a favorite in my household. Let’s get cooking!

Ingredients:

• chickpea flour (180g)
• water (200ml)
• onion, finely chopped (1 small)
• bell pepper, diced (1)
• cumin powder (1 tsp)
• coriander powder (1 tsp)
• salt (to taste)
• black pepper (to taste)
• olive oil (for cooking)

Kitchen Tools:

• mixing bowl
• whisk
• frying pan
• spatula

Start by combining the chickpea flour, water, cumin powder, coriander powder, salt, and black pepper in a mixing bowl. Whisk everything together until you have a smooth batter. Add in the chopped onion and diced bell pepper, mixing well to ensure they are evenly distributed throughout the batter.

Heat a bit of olive oil in a frying pan over medium heat. Once hot, pour a ladleful of the batter into the pan, spreading it out gently to form a pancake. Cook for a few minutes on each side until golden brown and crispy.

Serve your Crispy Chickpea Pancakes hot with your favorite toppings, such as avocado slices, fresh herbs, or a dollop of yogurt. These pancakes are perfect for a nutritious and satisfying breakfast or brunch.

The approximate total weight of the cooked dish is 400g, with 4 servings at 100g each. Each serving is approximately 150 calories.

One clever tip for this recipe is to add a handful of chopped spinach to the batter for an extra boost of nutrients and a pop of color. It’s a great way to sneak in some greens!

I hope you give these Crispy Chickpea Pancakes a try and enjoy them as much as I do. Feel free to customize the toppings and spices to suit your taste preferences. Happy cooking!