Chickpea Pancakes with Leek and Mushrooms

  • Food
  • 2021-06-17 14:55:05


When you need a quick snack, lunch, or easy (but deceptively fancy) dinner, these chickpea pancakes are just the thing! This recipe is a new favorite on our team because of its quick preparation and incredible flavor and texture.

After several rounds of testing, we perfected the ultimate tender pancake (that’s thin like a crepe) with crispy edges for maximum flavor. It can be enjoyed on its own, as a wrap, or filled with delicious veggies or spreads. Our favorite filling? A simple mushroom leek sauté — the perfect companion to this savory pancake. Just 8 ingredients and simple methods required for this flavorful, satisfying dish. Let us show you how it’s done!



Chickpea Pancake Inspiration
We first dreamt up this recipe as something resembling socca but thinner, crispier, and more foldable. Socca is a flatbread made from chickpea flour and its origin is hotly debated. Some claim it originated in the region that is now Nice, France, while others claim it was invented in Genoa, Italy (where it’s called farinata) or Marseille, France (where it’s called panisse). Still other versions can be found in Sardinia, Gibraltar, Algeria, and Argentina (source).

What we ended up with also somewhat resembles an Indian dish known as a chilla or cheela, but with a different flavor profile. You can find an example of a cheela from Vegan Richa here.

How to Make Chickpea Pancakes
These pancakes start with a simple, savory batter made from chickpea flour and salt and thinned with warm water.


After whisking, the batter will look thin and liquid-y — that’s okay!

After it has rested for 15 minutes, it will thicken slightly and more closely resemble crepe batter, which is what you’re looking for.


Cooking these pancakes takes a little practice, but if you stick with it, you’ll realize it was well worth the patience.



When cooking over medium-high heat, the pancakes develop a golden brown, crispy exterior. They also fold well without breaking, making them perfect for stuffing with your favorite filling.



For the filling, we went with sautéed mushrooms and leek. It’s simply seasoned but bursting with flavor thanks to garlic, thyme, nutritional yeast, and a pinch of salt.

Katen Doe

Katen Doe

Hello, I’m a content writer who is fascinated by content fashion, celebrity and lifestyle. She helps clients bring the right content to the right people.

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