These savoury chickpea pancakes are topped with herby coconut chutney, roasted aubergines, and tomatoes.
These savoury chickpea pancakes are topped with herby coconut chutney, roasted aubergines, and tomatoes.
They make for a delicious and nutritious meal that can be enjoyed for brunch, lunch or as a light dinner. This is a mild and fragrant recipe. You can adjust the spiciness of the chutney by adding more green chilli.
To speed things up, you can prepare the chutney and pancakes while the vegetables are roasting in the oven.
For something a bit different but equally delicious, try my paneer kebabs.
In this post
- What are the different types of chickpea pancakes?
- More about gram flour
- How to make these chickpea pancakes with coconut chutney
- Watch how to make this recipe
- Frequently Asked Questions About These Chickpea Pancakes with Coconut Chutney
- 3 Must-Try Waffle or Pancake Recipes
- Other posts you might enjoy reading
What are the different types of chickpea pancakes?
Chickpea pancakes are popular in different world cuisines and are cooked in a number of ways. Toppings and seasonings can vary based on regional traditions. Gluten-free they have a unique flavour that comes from the nutty chickpea flour. They are popular street foods and are enjoyed for their simplicity and versatility.
Socca and farinata are both names for a type of savoury chickpea pancake that originates from the Mediterranean region, particularly Nice, France, and Genoa, Italy. They are typically cooked in a large round pan or skillet in a hot oven or on a griddle and form a thin, crispy pancake with a slightly creamy interior.
By contrast, this recipe for chickpea pancakes is inspired by “Besan Chilla” or “Besan Cheela”, a popular street food and breakfast dish in India. Thinner than socca and farinata, they are similar to crêpes and typically seasoned with various spices and herbs to create a savoury and flavourful treat.
For a hearty and delicious meal. I have decided to top these chickpea pancakes with herby coconut chutney, roasted aubergines, and tomatoes.
More about gram flour
Chickpea flour is a good source of plant-based proteins, which makes it a valuable ingredient for vegetarian and vegan recipes.
In addition to protein, chickpea flour also provides dietary fibre, vitamins (such as folate and B vitamins), minerals (including iron, magnesium, and zinc), and other essential nutrients, making it a nutritious option for those looking to incorporate more plant-based foods into their diet.
Chickpea flour has a distinct flavour and may not be suitable for all recipes due to its nutty and slightly earthy taste. However, it can be a delicious and nutritious addition to a wide range of dishes, especially those with Mediterranean, Indian, or Middle Eastern influences.
Gram flour is a type of chickpea flour made from brown chickpeas. It is finer and requires less water than the other chickpea flour made from white chickpeas. You can find gram flour in the Indian food section of supermarkets as well as in ethnic food stores.
It’s commonly used in savoury recipes like chickpea pancakes (besan chilla), fritters, and as a thickening agent in soups and curries. It can also be used in gluten-free baking to add structure and protein to bread, pancakes, and other baked goods.
How to make these chickpea pancakes with coconut chutney
Step 1: Prepare the aubergines
To prepare the aubergines, cut them into 2.5 cm / 1 inch dice and scatter them on an oven tray. Toss them with 2 tablespoons of vegetable oil, 2 teaspoons of garam masala, and a little bit of salt before roasting them in the oven for 20 minutes.
Step 2: Make the pancake batter
To make the chickpea pancake batter, mix together in a medium bowl, the gram flour, water, vegetable oil, salt, turmeric and garlic powder. Make sure that the batter does not have any lumps. If it does, whizz the batter for a few seconds in a blender. The consistency should be similar to that of traditional pancake batter. Leave the batter to rest for around 5 minutes.
Step 3: Make the chutney
For the chutney, whizz together the coconut, tamarind paste, coriander, mint, ginger, green chilli, garlic, water, lime juice and cumin in a blender until smooth. Adjust the seasoning with lime juice and salt. Add more water if necessary to adjust the consistency. It should be thick but easily spreadable.
Step 4: Add the tomatoes
Cut the tomatoes in half and add them to the aubergines. Carry on cooking the vegetables for another 12 to 15 minutes until the aubergines are browned all over and the tomatoes soft. When done, switch off the oven but leave the tray in to keep the vegetables warm.
Step 5: Cook the pancakes
Heat a non-stick frying pan or pancake pan over medium to high heat and add a little oil to grease the pan. Pour around 75ml (⅓ cup) of chickpea batter onto the hot pan and spread it out in a circular motion to form a thin pancake of about 20 cm / 8 inch diameter.
Cook the pancake over medium-high heat, until the edges start to lift and the top surface is just set, about 2 minutes. Using a spatula or turner, flip the pancake over and cook the other side until it becomes golden brown and crispy, about 1 to 2 minutes.
Remove the first pancake from the pan and keep warm covered in the oven while you make the rest of the pancakes.
Step 6: Serve these chickpea pancakes with coconut chutney
To serve, spread some coconut chutney on the first pancake. Top with some aubergines, tomatoes, and a few leaves of rocket. Repeat with the remaining pancakes. Serve hot or warm with a squeeze of fresh lime juice on top.
I hope you enjoy this Chickpea Pancakes with Coconut Chutney recipe as much as we do. If you do make it, don’t forget to tag me on Instagram!
Watch how to make this recipe
Chickpea Pancakes with Coconut Chutney
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 450 g aubergine
- 2 Tbsp vegetable oil
- 2 tsp garam masala
- 200 g cherry tomatoes
- salt
FOR THE COCONUT CHUTNEY
- 50 g desiccated coconut
- 2 teaspoons tamarind paste
- 15 g fresh coriander
- 10 g fresh mint leaves
- 10 g fresh ginger root, chopped and peeled
- 1/2 green chilli
- 1 garlic clove, peeled
- 6 Tbsp water
- 2 Tbsp lime juice
- 1/ 4 tsp ground cumin
FOR THE CHICKPEA PANCAKES
- 150 g gram flour
- 320 ml water
- 2 Tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- vegetable oil to fry
TO SERVE
- Handful of rocket
- 1 lime
Instructions
- Preheat the oven to 200C/400F/fan 180C/gas 6.
- Cut the aubergines into 2.5-cm / 1-inch dice.450 g aubergine
- Scatter them on an oven tray. Toss with 2 tablespoons of vegetable oil and 2 teaspoons of garam masala. Season with salt. Cook for 20 minutes in the oven.2 Tbsp vegetable oil, 2 tsp garam masala, salt
- In the meantime, make the pancake batter and coconut chutney.
- For the pancakes: In a medium bowl, whisk all the ingredients for the chickpea pancakes together, making sure that the batter does not have any lumps. If it does, whizz the batter for a few seconds in a blender. The consistency should be similar to that of traditional pancake batter. Leave the batter to rest for around 5 minutes.150 g gram flour, 320 ml water, 2 Tbsp vegetable oil, 1/2 tsp salt, 1/4 tsp turmeric, 1/2 tsp garlic powder
- For the chutney: Place all the ingredients for the chutney in a blender and whizz until smooth. Adjust the seasoning with lime juice and salt. Add more water if necessary to adjust the consistency. It should be thick but easily spreadable. Set aside.50 g desiccated coconut, 2 teaspoons tamarind paste, 15 g fresh coriander, 10 g fresh mint leaves, 10 g fresh ginger root, chopped and peeled, 1/2 green chilli, 1 garlic clove, peeled, 6 Tbsp water, 2 Tbsp lime juice, 1/ 4 tsp ground cumin
- Cut the tomatoes in half.200 g cherry tomatoes
- Once the aubergines have been cooking for 20 minutes, toss in the tomatoes and return the tray to the oven. Carry on cooking the vegetables for another 12 to 15 minutes until the aubergines are browned all over and the tomatoes soft. When done, switch off the oven but leave the tray in to keep the vegetables warm.
- In the meantime, cook the pancakes. Heat a non-stick frying pan or pancake pan over medium to high heat and add a little oil to grease the pan.vegetable oil to fry
- Pour around 75ml (⅓ cup) of chickpea batter onto the hot pan and spread it out in a circular motion to form a thin pancake of about 20-cm / 8-inch diameter.
- Cook the pancake over medium-high heat, until the edges start to lift and the top surface is just set, about 2 minutes. Using a spatula or turner, flip the pancake over and cook the other side until it becomes golden brown and crispy, about 1 to 2 minutes.
- Remove the first pancake from the pan and keep warm covered in the oven while you make the rest of the pancakes.
- To serve, spread some coconut chutney on the first pancake. Top with some aubergines, tomatoes, and a few leaves of rocket. Repeat with the remaining pancakes. Serve hot or warm with a squeeze of fresh lime juice on top.Handful of rocket, 1 lime
Video
Nutrition
Find this recipe online:
Chickpea Pancakes with Coconut Chutney
https://theflexitarian.co.uk/recipe-items/chickpea-pancakes-with-coconut-chutney/
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Frequently Asked Questions About These Chickpea Pancakes with Coconut Chutney
The chickpea pancake batter can be prepared in advance. However, it is best to cook the pancakes when you’re ready to eat them. They are best eaten warm and do not reheat well.
Yes, these chickpea pancakes with coconut chutney are gluten-free since they are made from chickpea flour, which does not contain gluten. They are an excellent choice for individuals with gluten sensitivities or celiac disease.
You can swap the chutney for a dollop of plain yoghurt or cucumber raita. Instead of roasted aubergines and tomatoes, you can use sautéed spinach, kale, or other leafy greens. Raw sliced vegetables like tomatoes, cucumbers, onions, or bell peppers add a refreshing crunch.
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