Vegan Savory Chickpea Flour Pancakes or Patties & Sandwich
User Reviews
5
Vegan Savory Chickpea Flour Pancakes or Patties & Sandwich
Description
The Vegan Savory Chickpea Flour Pancakes begin with finely chopped vegetables such as onion, zucchini, bell pepper, and more, either hand-chopped or processed for an even size. Chickpea flour and rice flour are combined with seasonings including turmeric, black pepper, salt, and baking soda, then mixed with water to form a thick batter. Optional additions like vegan cheese or leafy greens can be folded in for extra moisture and flavor.
After resting briefly, the batter is cooked in a heated, oiled skillet, forming thick pancakes browned on both sides. The turmeric adds subtle color, while the chickpea flour provides a dense, slightly nutty, and eggy texture especially when kala namak (sulfur salt) is used. These versatile pancakes can be enjoyed plain with dips or assembled into sandwiches with vegan condiments and vegetables.
These pancakes are gluten-free if gluten-free flours and breads are used. The recipe offers flexibility with vegetables and herbs for personalized flavor. The final patties have a flavorful crust and tender interior that stands up well to sandwich assembly or dipping sauces.
Ingredients
- 1 1/2 - 2 cups vegetables such as onion zucchini, bell pepper, cauliflower, carrots, green beans, sweet potato etc, finely chopped
- 1/4 cup cilantro or use other herbs such as parsley or basil, chopped
- 1/4 teaspoon Turmeric optional
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt or use kala namak which is Indian sulfur salt for eggy flavor
- 1 cup chickpea flour or 1 1/4 cup besan (gram flour)
- 2 tablespoons rice flour or fine semolina flour (semolina is not Glutenfree) Or use more chickpea flour
- 1/4 teaspoon baking soda
- 1 cup water
- oil as needed
Optional additions:
- 1/2 cup vegan cheese shreds
- 1/2 cup spinach finely chopped
- 1/2 cup chard finely chopped
Instructions
- Chop your vegetables really finely, or add them to a food processor and process until the mixture is evenly chopped mixture. Add this to a bowl.
- In another bowl, combine the chickpea flour, rice flour, salt, spices, and baking soda and mix well.
- Add the dry to the bowl with the vegetables and toss well. Then add water and mix well until none of the dry flour is left. Fold in additions such as vegan cheese or greens.
- Let the mixture sit for 5 minutes. Then make thick pancakes. Heat a skillet over medium heat.
- Add a little bit of oil and once the skillet is hot, spread the mixture on the skillet and cook 3-4 minutes per side until golden on each side.
- Serve these as is with some chutneys or dips or make a breakfast sandwich topped with some vegan mayo or the vegan hollandaise! and some sliced tomatoes , vegan bacon and other additions of choice.
Notes
- The recipe is naturally gluten-free when using chickpea and rice flour; serve with gluten-free bread if desired.
- Kala namak can be used for an egg-like flavor, but regular salt works well too.
- If omitting onion, simply leave it out without affecting batch consistency.
- Optional add-ins like vegan cheese or leafy greens enhance taste and texture but are not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 303mg | 13% |
| Potassium | 311mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 4221IU | 84% |
| Vitamin C | 9mg | 10% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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