Cheap asf. chickpea pancakes

These dope little treats are a sneaky way to get some vegetable-based protein or ‘beef’ up a meal. Fully gluten-free and vegan, pretty much everyone will eat and enjoy them without realising they’re made from chickpeas.

Ready for round two? Add some grated goodies and make badass fritters with none of the eggs and all of the crunchy golden bottoms.

I served these bad bois with a whole bunch of grilled eggplant, zucchini and tomatoes and threw a walnut olive pesto on top. Sick pics (and upcoming video) thanks to Anna at selpepper.com!

CHICKPEA PANCAKES

1 1/4 cups chickpea flour
1 cup water, minus a splash
1/2 teaspoon baking soda
1/2 teaspoon salt

+ optional spices and herbs
oil for frying (EVOO, ghee, coconut)

Whisk the water and chickpea flour together and set aside for half an hour, or for up to 24 hours in the fridge. When you’re ready to fry add the baking soda and salt, whisk well,  and heat up the smoothest non-stickiest pan you have.

Add a dash of oil to the hot pan and spread around. Take a scant 1/c cup of batter and pour into your pan, swirling the batter around so it covers the pan surface. Your first few will come out screwed up, and there’s no way to avoid this. Yay!

Once you notice bubbles popping to the surface and the batter setting, about two minutes in, slide a spatula underneath and flip. Cook until both sides are golden, and repeat with remaining batter.

This recipe serves 2 as it is, or 3 if you add veggies.

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CHICKPEA FRITTER BASE

The basic idea: grate about 2 packed cups of vegetables, add about 1/2t salt and set aside to draw out moisture, then squeeze veg through a tea towel and add to chickpea mix along with herbs, cheese, spices etc. The salting and squeezing gets rid of water that would give your fritters a soggy bottom, so don’t skip this pls.

A few fritter combinations could be:

2 x medium zucchini
chopped parsley and mint
1/2 cup chopped feta
lemon zest, black pepper

1 large potato
1/2 head of broccoli, finely chopped
crumbled blue cheese
chopped walnuts or pumpkin seeds

1 large carrot
3/4 cup corn (freshly shucked or frozen & defrosted)
1 teaspoon honey
1 teaspoon ground cumin, paprika and oregano
freshly chopped coriander

1 kumara
1 brown onion, sliced and caramelised for about 10 minutes
1 teaspoon mustard seeds
1 teaspoon curry powder