Cooking Tips

Recipes: Chickpea Pancakes


by Pamela Morgan, Flirting with Flavors

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Prep Time: 15m | Prepare food Time: 10m|Total Time: 25m

Serves: 5|Yield: 8 pancakes



  • 2 cups chickpea flour
  • 1 tablespoon onion powder
  • 1 tablespoon garlic clove powder
  • 1 tablespoon cumin
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon thyme, chopped
  • 1 teaspoon salt
  • 2 cups water
  • Extra Virgin Olive Oil

Avocado Salsa

  • 1 avocado, cubed
  • 1 cup tomato, chopped
  • 1/2 cup reddish onion, chopped
  • 2 scallion, thinly sliced
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced cilantro



  1. In a large bowl add many dry ingredients. Start slowly whisking in the water.
  2. Mix for 5 minutes until almost all lumps are removed, and the batter has thickened enough that will coat the back of a spoon
  3. Let your batter rest for 15 minutes
  4. Heat large cast iron skillet till smoking hot. Add 2 tablespoons EVOO.
  5. Using a ladle, spoon in the pancake batter. Each pancake must be about 1/2 cup of player.
  6. Cook the pancake for 2 units on each side depending on the width of the pancakes.
  7. Transfer pancakes to some plate, and layer the pancakes after cooking to lock in moisture, and heat

Avocado Salsa

In a huge bowl mix all trimmed vegetables together, squeeze lime green juice, and add the salt

Mix the actual salsa together, and let the juices macerate for 5 minutes before serving


Top every single pancake off with a little bit of salsa, along with garnish with fresh cilantro.

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