CHICKPEAS PANCAKES WITH MASHED AVOCADO FILLING

Main, Snacks, Video Recipes

Don’t you have chickpeas flour at home yet?

It helps me every time, when I need to make some warm dish, quick and simple. It is very high in protein, therefore very nourishing and great for feeding hungry man, even the army of hungry men!

These chickpeas pancakes got into the rotation in our house. Let me share one very useful practice, which helps me a lot, in order to objective measure of how the dish is awesome. Every time, when I cook something new, I ask my husband, the biggest “meat lover”, to rate it. We have applied our own rating system at home with score from 0 to 10. Usually, he rates my dishes from 7 to 10. These chickpeas pancakes were rated to 9, which is very good.

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Chickpeas flour holds all ingredients together very well and it is very suitable for cooking flatbreads, flat pancakes, fritters and even pastry. No eggs are needed and it is also gluten-free flour, in fact. So many advantages to avoid using it.

Put it in any dish from scratch as fritters, falafels, pizzas, cutlets, baking things and actually use it to substitute eggs in most of recipes.

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But I have to stop glorifying chickpeas flour now and introduce it to you with simple and very delicious pancakes recipe.

COURSE: Breakfast, Lunch, Dinner, Snack

CUISINE: Plant-based, Vegan, Gluten-free

PREP TIME: 5 min

COOKING TIME: 15 min

SERVINGS: 1 (± 10 small pancakes)

CALORIES/pancakes: calories 380 (carbs 37 g *sugars 6 g, protein 14 g, fats 22 g)

CALORIES/filling: calories 200 (carbs 13 g *sugars 3 g, protein 4 g, fats 16 g)

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INGREDIENTS/pancakes

Chickpeas flour – 50 g

Onion – 1/2 of medium (sweet type)

Garlic – 1/2 clove

Tomato pesto – 1 tbsp

Cilantro – few sprigs

Water – 100 ml

Sesame oil – 2 tsp

Baking powder – 1 tsp

Spices, salt – to taste

INGREDIENTS/filling

Avocado – 1/2 of medium (± 80 g)

Lime juice – 1 tbsp

Sesame seeds – 2 tsp

Herbs with salt – 1/2 tsp

Cherry tomatoes – 5 pieces

Cilantro – few sprigs

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COOKING PROCESS

  1. Mix all ingredients for pancakes (chickpeas flour, cut onion, garlic, tomato pesto, cilantro and spices) in a bowl. Add water, baking powder and whisk all together.
  2. Grease your pre-heated pan with sesame oil and bake a small pancakes using 1 tbsp of dough for each, approx. 1 minute each side until slightly toasty.
  3. Prepare filling by mashing avocado with a fork, then add lime juice and herbs and mix all together with a fork.
  4. Arch each pancake and place side-by-side one to another. Fill pancakes with mashed avocado spreading the volume equally between all pancakes. (watch the video).
  5. Garnish dish with toasted sesame seeds, cherry tomatoes and fresh cilantro.

VIDEO RECIPE

 

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