These chickpea pancakes are perfect for a quick lunch or dinner. They’re also a great option if you want something easy but still fancy. This recipe has become a favorite among our team due to its ease of preparation, incredible taste, and texture.
We have perfected our ultimate pancake after several rounds of testing. It is thin, like a crepe, and has crispy edges to maximize flavor. You can enjoy it on its own or as a wrap. It’s also great, filled with tasty veggies or spreads. What is your favorite filling? This savory pancake is perfect with a simple saute of leeks and mushrooms. This flavorful dish is made with only eight simple ingredients and easy methods. We’ll show you exactly how to make it!
Chickpea Pancake Recipe
This recipe was originally conceived as something similar to Socca but thinner, crispier, and more folding-friendly. It is made of chickpeas, and the origins are hotly contested. Others claim that it was created in Genoa (where the flatbread is called Farinata) or Marseille (where the flatbread is called Panisse). Other versions are found in Sardinia ( source ), Gibraltar ( ), Algeria and Argentina.
How to make chickpea pancakes
The batter for these pancakes is made of chickpea flour, salt, and water.
It will become thicker and closer to crepe batter after 15 minutes.
It takes some practice to make these pancakes, but the effort will be worth it.
The pancakes will get a golden-brown, crispy surface when cooked over medium heat. The pancakes are also easy to fold without breaking and can be stuffed with your favorite filling.
We chose leek and mushrooms to fill the pies. Garlic, nutritional yeast, and nutritional thyme give it a zingy flavor.
- Chickpea flour, 1 cup
- Add more salt to taste. 1/2 teaspoon of sea salt is a good starting point.
- Warm water, 1 1/2 cups
FILLING WITH MUSHROOM LEEK
- Use 1 Tbsp of olive oil plus extra for greasing the pan
- We used shiitake mushrooms.
- Two small leeks, cut into quarter-inch half-moons
- Two cloves garlic, minced
- Use twice as much dried thyme or 1 tsp fresh thyme
- 3 Tbsp nutritional yeast
- Use one pinch of each black pepper and sea salt
IF SERVING optional
- Fresh thyme
- Green onion slices
- Mix the chickpea flour, warm water, and salt in a medium bowl until smooth. Warm water will aid in the correct thickening of the batter. Allow to sit for 15 minutes.
- In the meantime, heat olive oil in a large pan over medium heat. Add the leeks and mushrooms and season with a pinch of salt and pepper. Reduce the heat and cook, stirring frequently, until softened – about 10 minutes.
- Add the garlic and thyme, and continue to cook for another 1-2 minutes. Stir in the nutritional yeast and turn off the heat. Add more salt, black pepper, nutritional yeast, or spice to your taste. Set aside.
- Heat a nonstick skillet or cast iron* over medium heat. (Nonstick is best). The batter should be whisked again to ensure it is well combined. The batter should be loose. Pour 1/2 tsp olive oil into the pan and rotate it to spread the oil evenly.
- Use a spatula to check the underside of the pancake to make sure it’s browned before flipping. The pancake should easily lift away from the pan if you use a spatula. If the pancake sticks, let it cook til the edges and bottom are browned, which will take about 2-3 minutes. Check the bottom of the pancake with a spatula before flipping it. It should easily lift off the pan. If it doesn’t, cook it a little longer. Flip the pancake and let it cook for another minute. If the batter sticks to the cast iron pan, you can wipe some olive oil on the surface and try again. Then, transfer the finished pancake onto a plate and turn the heat down to medium. Repeat with the rest of the batter.
- If desired, garnish the pancakes with nutritional yeast and fresh thyme.
- Fresh is best. Separately stored in the fridge, leftovers can be kept for 2-3 days. The food is not freezer-friendly. Heat individually on a stovetop.