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Vegan Savory Chickpea Flour Pancakes or Patties & Sandwich
5 from 39 votes

Vegan Savory Chickpea Flour Pancakes or Patties & Sandwich

This recipe produces savory vegan pancakes or patties made from chickpea flour mixed with finely chopped vegetables and herbs. The batter includes turmeric and black pepper with optional vegan cheese or greens for added flavor and texture. Cooked on a skillet until golden, these pancakes have a sturdy yet tender texture that works well as a snack, light meal, or sandwich filler when paired with vegan mayo and tomatoes.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8
Calories: 139 kcal
Course: Breakfast, Brunch
Cuisine: American

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 chard finely chopped
  • 1/2 cup spinach finely chopped

Instructions

    Cup of Yum
  1. 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.
  2. In another bowl, combine the chickpea flour, rice flour, salt, spices, and baking soda and mix well.
  3. 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.
  4. Let the mixture sit for 5 minutes. Then make thick pancakes. Heat a skillet over medium heat.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 139

% 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.