Chickpea Pancakes with Zucchini and Garlic

These delicious chickpea pancakes are based on thinner Indian crepes called pudla and are perfect for breakfast or lunch. They’re easy to make and gluten-free and you can fill them with a variety of ingredients. The key to getting these to come out properly is to control the heat of the pan and get your flipping skills down. It usually takes a couple practice pancakes to turn out right, but once you get the hang of it, they are incredibly easy. 

ChickpeaCakeLarge

Makes 4 pancakes
Time to Make: 40 to 50 minutes 

Ingredients

The Pancake Batter

1 1/3 cups of chickpea flour
2 teaspoons of salt
1 cup of water
1/4 cup of diced roasted green chilesz
Just enough oil to coat the pan

The Filling

1 zucchini, diced
4 cloves of garlic, minced
1 teaspoon of oil
1/4 teaspoon of salt

The Garnish

1 lemon, sliced into 8 wedges

Instructions

Combine the chickpea flour and salt. Stir in the water until you have a smooth batter. Stir in the green chiles. Let the batter sit for 30 minutes.

“Letting the batter sit allows the chickpea flour to absorb the water and bind the batter together.”

While the batter is resting, bring the oil to medium heat. Add the zucchini and salt and saute the zucchini until it lightly browns. Add the garlic and saute it for 3 more minutes. Set this aside.

“You don’t have to use zucchini. You can use mushrooms, green onions, whole cloves of roasted garlic, whole roasted chiles, or any other filling that can easily be cut into small pieces that will mix well with the batter. Just ensure that the filling is not wet when you drop it into the batter or the pancakes will cook very unevenly.”

Once the batter has finished resting, give it a stir. Bring a medium-size pan to just above medium heat. Add a thin layer of oil and wait a few seconds for the oil to fully heat. Pour about 1/4 cup of batter into the pan and immediately drop 2 tablespoons of the zucchini/garlic mix into the batter. Cook the pancake for about 1 minute, then flip it and cook it for about 30 seconds. Remove the pancake from the pan and repeat with the remainder of the batter and filling. Serve with lemon wedges.

“These are also great with orange wedges, lime wedges, or even a squeeze of grapefruit. The pancakes are already good on their own, but citrus really brings them to life!”

Equipment

2 Bowls
Whisk
Measuring Cup
Measuring Spoon
Saute Pan
Spatula
Knife
Cutting Board