Versatile Chickpea Pancakes

A recipe by Jenny Chandler, United Kingdom

About Jenny

Jenny is a freelance chef, cookery teacher and writer based in Bristol, England. She has written a number of cookbooks including Pulse and is passionate about getting legumes and whole grains onto more mainstream menus. In 2016 Jenny was named the United Nations FAO European Special Ambassador for the Year of Pulses. Jenny works with Humane Society International UK, leading their Forward Food workshops, training and engaging with chefs in the catering industry to put more plants on plates.

What inspires you to eat less meat?

Cooking and eating less meat is an absolute no brainer for me; removing the meat from a menu means that I quite naturally include a wider selection of tasty and exciting vegetables making my diet so much healthier and more varied. I oppose the factory farming of animals so cheap meat is absolutely not an option, plants offer so many wonderful, economical alternatives. Finally, I’m truly concerned about future of our planet; the devastating environmental costs of meat production are just too huge to ignore.

About these recipes

Chickpea flour, also known as besan or gram flour, is inexpensive and packed with wonderful fibre and protein. Chickpea pancakes, or flatbreads, are traditional in both the Mediterranean and Indian kitchens and are an absolute cinch to make.

You can alternate the herbs or spices in the recipes to suit your larder or the season.

Italian Farinata
Makes 4–6

In Italy, farinata is usually baked on a flat tray in the oven but I find it easier, and just as delicious, to fry it in a pan, as a slightly thick pancake.

Ingredients

200 g chickpea flour
1/2 tbsp finely chopped fresh rosemary
1 tsp salt
400 ml water
3 tbsp extra virgin olive oil
plenty of freshly ground black pepper.

Method

Tip the chickpea flour, salt and rosemary into a large jug and slowly whisk in the water and half the olive oil until you have a loose, lump-free batter. Rest the batter for at least 30 minutes.

Heat up a small crepe or omelette pan, add a little olive oil and then tip in about a 2 cm thickness of the batter. Fry the pancake over a medium flame, turning it over carefully once the underside is cooked and browned after about 3 or 4 minutes. Cook the second side and then repeat the process with the remaining batter.

Eat alone as a snack, piled up with a tomato salad or served with roasted pepper and aubergine.

Indian Cheela
Makes 4–6

Indian cheela, or spiced chickpea pancakes, are often served for breakfast but I love to eat them at any time of day served with a fresh salad and some really good chutney or pickles.

This batter is a little thicker than the Italian version and includes baking powder for a lighter texture.

Ingredients

200 g chickpea flour
1 tsp baking powder
1/2 tsp salt
1 tsp toasted cumin seeds, ground
1/2 tsp toasted coriander seeds, ground
1/2 tsp turmeric
300 ml water
2 spring onions, finely sliced
Large handful of fresh coriander, chopped
100 g green peas (if using frozen, do thaw first)
Vegetable oil for frying.

Method

Mix together the chickpea flour, baking powder, salt and spices in a large jug, slowly whisk in the water until you have a smooth batter and then add your greens.

Heat up a small crepe or omelette pan, add a little vegetable oil and then tip in about a 2 cm thickness of the batter. Fry the pancake over a medium flame, turning it over carefully once the underside is cooked and browned after about 3 or 4 minutes. Brown the second side and then serve with your favourite chutney, pickle or coconut yoghurt.

For more about Jenny, follow and connect with her on:

Instagram: http://instagram.com/jennychandleruk
Instagram: http://instagram.com/hsiukorg
Website: jennychandlerblog.com
Website: forwardfooduk.org