Herbed Chickpea Flour Pancakes

Herbed Chickpea Flour Pancakes

These chickpea flour pancakes are straight motivated by pudla, a staple of Gujarati food. They’re filling, tasty and the ideal, simple plant-based meal. Easy to prepare, these vegan pancakes can be taken pleasure in for breakfast, lunch, or supper.

Image is an overhead shot of a yellow chickpea pancake topped with a creamy white sauce and roasted vegetables. The dish is on a white plate with a grey linen napkin nearby.An overhead shot of asparagus, radishes and fresh dill on a white background.Image is an overhead shot of chickpea flour, herbs, and spices in a bowl.

Welcome to another edition of “Things I Really Consume All The Time”! This recipe/dish takes direct motivation from pudla, a mouth-watering chickpea pancake that is frequently prepared in Gujarati and Marwari houses. We pack the batter up with great deals of herbs– to the point where the pancake is tie-dye green and yellow. This remains in line with standard dishes. In addition to the herbs, we share some spices and an excellent pinch of salt.

These vegan pancakes are normally served with chutney and pickles. It needs to be kept in mind that my lemony tahini accompaniment is not standard at all (as far as I understand). So it is absolutely not agent of how pudla is typically taken pleasure in. This is simply the motivation course that I took as soon as I made the pancake itself. You can find out a bit more about pudla here.

This dish likewise moves perfectly into my regular choice for meals with minimum active ingredients and time financial investment. I have a comparable buckwheat and chickpea vegan pancake in my cookbook that I utilize for comparable factors. I do delight in a cooking task on the weekends, however quickly and nourishing choices are eventually my favourite.

The pancake itself just takes about 10 minutes to make! With the veggies and sauce, you’re taking a look at about 45 minutes amount to.

I ‘d 100% motivate you to attempt this dish if you’re looking for some simpleness and relieve! These basic chickpea flour pancakes are extremely fast, so flavourful, rather hearty and filling, and constantly personalized with herbs/spices and different accompaniments.

It’s a terrific supper relocation for clearing out the refrigerator. I likewise like making a lot of these for a breakfast and serving them with a couple sauces, salad, and a mix of roasted and pickled veggies. I went full-on spring with my veggies in preparation for the warmer days ahead here.

Hope you attempt this one! It is among my preferred “we have absolutely nothing to eat/no time” relocations. The simpleness of it is the icing on the (pan) cake;-RRB-

Image shows a yellow and green-flecked pancake being cooked in a greased, shallow skillet.Image is an up close, overhead shot of a yellow and green savoury pancake.Image shows roasted asparagus and radishes on top of brown parchment paper.Image is an overhead shot of a yellow chickpea pancake topped with roasted vegetables. The dish is on a white plate with a grey linen napkin nearby.Image is an overhead shot of a yellow chickpea pancake topped with a creamy white sauce and roasted vegetables. The dish is on a white plate with a grey linen napkin nearby.

Herbed Chickpea Flour Pancakes

These chickpea pancakes are straight motivated by pudla, a staple of Gujarati food. They’re filling, tasty and the ideal, simple plant-based meal. Easy to prepare, they can be enjoyed them for breakfast, lunch, or supper.

PREPARATION TIME 20 minutes COOK TIME 25 minutes OVERALL TIME 45 minutes

Course Fundamentals, Breakfast, Main Dish, Sauce, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 2

Author: Laura Wright

Active Ingredients

Zesty Lemon Tahini Sauce

  • 1/4 cup tahini
  • 1 teaspoon lemon enthusiasm
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons agave nectar
  • sea salt, to taste
  • 1/4 cup cold water


  • 1/2 pound asparagus, hard ends cut
  • 6-7 radishes, cut into quarters
  • 2 teaspoons avocado oil
  • 1 teaspoon za’atar spice mix
  • sea salt and ground black pepper, to taste

Herbed Chickpea Pancakes

  • 2/3 cup chickpea flour
  • 1/3 cup flat leaf parsley leaves, carefully sliced
  • 1/4 cup fresh dill leaves, carefully sliced
  • 1 green onion, carefully sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon dietary yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon great sea salt
  • couple of twists of ground black pepper
  • 2/3 cup water
  • oil, for cooking


  • Preheat the oven to 400 ° F.
  • Make the spicy lemon tahini. In a little bowl, blend together the tahini, lemon enthusiasm, lemon juice, agave nectar, and salt. When integrated, include the cold water to the bowl. Start by blending gradually to integrate whatever. Then, transfer to blending intensely till the sauce is velvety, a little pale, and smooth. Reserve in the fridge till all set to utilize. This sauce will keep for as much as a week in the fridge.
  • Roast the veggies. Line a baking sheet with parchment paper. Location the asparagus and radishes on the baking sheet. Put the avocado oil on top of the veggies and spray with the za’atar, salt, and pepper. Toss to integrate and organize veggies in a single layer. Move the baking sheet into the oven and roast veggies for 20 minutes, or till a little tender and browned on the edges.
  • While veggies are roasting, make the chickpea pancakes. Heat a saute pan or crepe pan over medium heat. In a medium bowl, blend together the chickpea flour, parsley, dill, green onion, turmeric, dietary yeast, onion powder, salt, pepper, and water. When you have a smooth batter with very little swellings, you’re excellent to go.
  • Swish some oil around in your heated pan. Put half of the chickpea pancake batter into the pan. Let the chickpea pancake cook till golden on the underside and little bubbles are poking through, about 1 1/2 minutes. Turn the pancake over and prepare for another complete minute, or till the opposite is browned and the pancake feels company in the middle. Repeat this cooking procedure with the staying batter.
  • Serve chickpea pancakes warm with the roasted veggies and spicy lemon tahini.


  • I opted for spring-y veggies like asparagus and radishes due to the fact that we’re showing up on that season. Do not hesitate to roast or saute whatever veggies you wish to support.
  • The lemon enthusiasm is so essential! Makes the tahini sauce genuinely lemon-y. I utilize a Mircoplane to zest.
  • My preferred tahini brand names are Seed + Mill and Soom.
  • Any soft/leafy herbs are fantastic here (cilantro, basil, parsley, dill)! I like utilizing this dish as landing area for any additional herbs in the refrigerator that I require to consume.

How to make: Herbed Chickpea Flour Pancakes

How to make: Herbed Chickpea Flour Pancakes.

In these stories, action by action images information how to make herbed chickpea flour pancakes. This basic primary takes about 10 minutes to make, is naturally vegan and gluten-free, and tasty.

By Laura.

On Oct 15, 2021.

View all stories.

Program Conceal 25 remarks.

  • Sandra Lea

    Looks tasty, anticipating attempting these pancakes. Your sauce looks thin like it was simple to sprinkle over the veggies and pancakes. I discover anytime I am attempting to make a tahini sauce it thickens up no matter just how much water I include. Any ideas? Reply

    • Laura

      Hey There Sandra,
      My sauce did thicken after I let it being in the fridge. I make tahini and cashew butter-based sauces a lot and they constantly thicken a fair bit. It’s simply something that occurs naturally. I normally simply include a splash of water and a small pinch of salt (to represent the small flavour dilution) when I desire the sauce to be pourable.
      – L Reply

  • Lacey Kloster

    That huge pancake image is stunning! Simply consumed your buckwheat and chickpea crepe from the book last night and yum! So excellent, simple, and filling:-RRB- who does not desire pancakes for supper?? Reply

    • Laura

      Pancakes for breakfast, lunch, supper, and often treats! We still consume those chickpea buckwheat ones ALL the time;-RRB-
      – L Reply

      • Rebecca Young

        Laura, My regional prolonged household (bros, sis, their kids) and mine (5) are half/half vegan and standard protein (meat, seafood) eaters. We have regular monthly household suppers, turning from house to house. My household is vegan and thanks to your dishes and my well evaluated usage of them, normally when they are at my house, just percentages of meat are taken in. Why? Since the vegan dishes look so lovely and fascinating. The colors and ranges of veggies, grains, and so on supply fantastic options. The non-vegan eaters are “finishing” to consuming more of the beautiful (and healthy) food. Can’t await your next cookbook, my Very first Mess cookbook is breaking!
        Thanks for your imagination.

      • Laura

        Thank you for this generous and thoughtful remark. I like that you are gradually bringing your extended household into the plant-based fold in such a favorable method. It’s actually motivating!
        – L

  • Caryn

    Wow. This is precisely what I desire today. I was going to make socca today anyhow– however I have active ingredients for this and it sounds AMAZING! So spring proper. Appears suggested to be. Reply

    • Laura

      It’s so charming with all the additional herbs and spring goodness!
      – L Reply

  • Janet Wise

    This was FABULOUS! I made a batch for a little group of artists today and included fresh avocado from the tree. Exceptionally excellent. Doubled the dish without an issue. Reply

    • Laura

      Including avocado is ideal! Among my preferred accompaniments to chickpea pancakes normally. Thanks for this, Janet.
      – L Reply

  • Shira McDermott

    Laura, this is so spectacular! I like all the chickpea flour dishes coming down all over today! I can’t wait to attempt this variation with all of your herbs, it looks so tasty! Could not concur more that these meals are so gratifying and simple to gather. Such a big win. Reply

    • Laura

      Chickpea flour is my go-to for whatever recently! Assists that I have a big bag of the greatest quality one readily available;-RRB-;-RRB-;-RRB-
      xo L Reply

  • Celia

    I am absolutely going to need to attempt these. I frequently attempt to make mouth-watering pancakes that are gluten complimentary however they never ever actually end up for me. I can’t wait to attempt this dish! Reply

    • Laura

      This dish is truthfully sure-fire! As long as you delight in that chickpea flavour, you’re set.
      – L Reply

  • Janice

    You knocked it out of the park with this dish! Liked it! Reply

    • Laura

      Thank you a lot, Janice! So thankful that you enjoyed it.
      – L Reply

  • Audrey

    Terrific dish! Thank you for the dish and motivation! I utilized leeks due to the fact that didn’t have radishes and it was a best supper for a cold night! I wish to attempt them as little “tapas” -tiny pancakes; the mix of chickpeas, fresh asparagus and leeks brought me to Spain;-RRB- it is great to take a trip with tastes! Thanks once again, we enjoyed them to the last bite Reply

  • Juliana

    This dish is great. An actually tasty (big!) lunch and simple to make. We might have licked the plates … Reply

    • Cathye

      I made this for supper tonight and it was remarkably tasty! All the tastes fit so perfectly. Can’t wait to make/eat it once again:-RRB- thank you! Reply

  • Rio Thomas

    I have actually utilized a variety of soca dishes that have the batter ‘rest’ for different quantities of time. Can this batter be made ahead, and what’s the optimum hrs prior to it should be utilized?
    If it can sit for 24 hrs, should the herbs be put in ahead, or included right before utilizing? Reply

    • Laura

      Hey There Rio,
      I believe you might let the batter stay up to 12 hours, covered int he fridge, so over night would be the optimum quantity of time. I would fold the herbs in right prior to you prepare.
      – L Reply

  • take legal action against

    We actually took pleasure in these pancakes Laura! Thanks for the dish. Reply

  • Diane

    This dish brightened my day. I made it for lunch and changed the radishes with remaining roasted potatoes. I might have consumed the pancake alone with the velvety sauce. Thank you! Reply

  • Spiridiona

    Any concept since why my pancakes were so thick? I followed the dish precisely and extremely little bubbles showed up Reply

  • Madison

    Um, this was DELICIOUS. duration. So excellent. I like you Reply

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