— Pancake Tuesday
EasyVegan

Savoury Chickpea Pancakes

Prep 10 minsCook 15 minsServes 4£0.70/servingSavoury

Savoury pancakes made entirely from chickpea flour, water, and spices -- no eggs, no dairy, no structural compromise. Chickpea flour (also sold as gram flour or besan) produces a thin, sturdy pancake with a naturally nutty flavour and a firm enough texture to hold generous fillings without tearing. Inspired by socca and the Indian chilla, these are entirely plant-based. Season the batter well -- a pinch of ground cumin, turmeric, and black pepper transforms the flavour.

Savoury Chickpea Pancakes

Ingredients

  • 200g (7oz)chickpea flour, also sold as gram flour or besan
  • 350ml (12fl oz)cold water
  • 2 tbsp (2 tbsp)olive oil, plus extra for the pan
  • 0.5 tsp (0.5 tsp)fine salt
  • 0.5 tsp (0.5 tsp)ground cumin
  • 0.25 tsp (0.25 tsp)ground turmeric
  • 0.25 tsp (0.25 tsp)black pepper, freshly ground
  • 1 tsp (1 tsp)lemon juice

Method

  1. 1

    Whisk chickpea flour, water, olive oil, salt, cumin, turmeric, black pepper, and lemon juice in a bowl until completely smooth.

  2. 2

    Leave to rest for 10 minutes -- this allows the flour to hydrate fully and improves the texture.

    Resting is not optional here: unrested chickpea batter produces a gummy centre.
  3. 3

    Heat a non-stick frying pan over a medium-high heat and add a thin film of olive oil.

    Chickpea batter can stick more than wheat batter -- make sure the oil is hot before adding batter.
  4. 4

    Pour in 80ml of batter and swirl to spread into a thin round. Cook for 2--3 minutes until the edges lift and the top looks dry.

  5. 5

    Flip and cook for a further 2 minutes. The second side will cook faster.

  6. 6

    Fill with your chosen topping, fold or roll, and serve immediately.

Pro Tips

  • →Chickpea batter can stick more than wheat batter -- make sure the oil is hot before adding batter.
  • →Resting is not optional here: unrested chickpea batter produces a gummy centre.
  • →The batter keeps in the fridge for up to 24 hours -- stir before use as it will separate.
  • →For a thinner result, add an extra 50ml of water.

Topping Ideas

Roasted vegetablesWilted spinach and garlicTomato salsaHummus and cucumber

Questions & answers

Where can I buy chickpea flour?⌄
It is stocked in most large supermarkets, usually near the world foods aisle. South Asian and Middle Eastern grocery shops carry it in larger quantities at a lower price.
Are these gluten-free?⌄
Chickpea flour is naturally gluten-free. Check that your specific brand is certified gluten-free if you have coeliac disease, as some facilities process wheat on the same equipment.
Can I make sweet versions?⌄
Yes -- omit the cumin and turmeric, add 1 tablespoon of caster sugar and half a teaspoon of cinnamon instead. Serve with stewed apple or pears.
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