Indian Inspired Chickpea Pancakes

Have I said before that I love chickpeas? They are so versatile and are tasty just on their own! Play around with this recipe, add different spices and veggies. Turmeric and pepper go nicely.


  • 1 Cup Chickpea Flour
  • 1 Cup Water
  • ½ Tsp Salt
  • ½ Tsp Ground Cumin
  • 1 Spring Onions, sliced
  • 2cm Piece of Ginger, very finely chopped
  • 1 Garlic Clove, very finely chopped
  • 1 Green Chilli, seeds removed and finely chopped
  • Handful Coriander, roughly chopped
  • Dash Olive Oil


  • Mixing bowl
  • Ladle
  • Fork
  • Pan
  • Plate
  • Measuring utensils
  • Knife
  • Chopping board


  1. Add the chickpea flour, salt and spices to a mixing bowl, stir.
  2. Add the water and mix with a fork until all the ingredients are combined.
  3. Set aside for 15 minutes.
  4. Meanwhile, prepare the vegetables by chopping the garlic, chilli, ginger, spring onion and coriander.
  5. Add the vegetables to the chickpea flour mixture.
  6. Heat a dash of olive oil in a pan over low heat.
  7. Ladle the mixture into the pan, pouring the mixture into the centre, allowing it to naturally form a pancake shape.
  8. Flip the pancake once you see the edges turning a little brown (or after about 2 minutes).
  9. Cook for a further 2 minutes, remove from the pan, set aside on a plate and repeat until all of the mixture is gone.



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