Photo Credit: Antonio Nascimento

Chickpea Pancakes with Beet Raita & Carrot Cumin Salad

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These plant-based pancakes from Mafalda Pinto Leite’s Radiant: The Cookbook are delicious, easy and versatile. Not only is chickpea flour easy to work with, it is gluten free and high in fiber and protein.

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Chickpea Pancakes with Beet Raita and Carrot Cumin Salad

Chickpea Pancakes with Beet Raita & Carrot Cumin Salad

These plant-based pancakes from Mafalda Pinto Leite's Radiant: The Cookbook are delicious, easy and versatile. Not only is chickpea flour easy to work with, it is gluten free and high in fiber and protein.
Course: Dinner
Keyword: beet, carrot, chickpeas, cumin, pancakes, radiant cookbook, raita, salad, vegan, vegetarian
Servings: 4

Ingredients

Beet Raita:

  • ¾ cup shredded beet
  • ¼ cup finely diced shallot
  • 1 garlic clove, finely minced
  • Juice of ½ lime
  • 2 teaspoons pink salt
  • 2 cups plain unsweetened coconut milk yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sliced fresh mint
  • 1 tablespoon minced fresh cilantro
  • Freshly ground black pepper

Carrot Cumin Salad:

  • 2 carrots
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon chia seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon pink salt
  • Freshly ground black pepper

Pancakes:

  • 1 cup chickpea flour
  • ½ cup fermented veggies of choice
  • ½ cup water
  • 1 teaspoon ground turmeric
  • ½ teaspoon pink salt
  • 2 tablespoons coconut oil

To serve:

  • 2 cups watercress
  • 2 cups sprouts

Instructions

  • To make the beet raita, put the beet, shallot, garlic, lime juice, and salt into a medium bowl and toss to combine. Let sit for 10 minutes. Carefully pour off any liquid that has accumulated in the bowl. Add the coconut yogurt, olive oil, mint and cilantro, and gently fold together. Add black pepper to taste and more salt if desired.
  • To make the carrot cumin salad, cut the carrots into long, thin strips using a vegetable peeler or sharp knife. Place the carrot strips into a medium bowl. Add the cilantro, lemon juice, orange juice, chia seeds, cumin, and salt and gently fold together. Add black pepper to taste and more salt if desired.
  • To make the pancakes, combine the chickpea flour, fermented veggies, water, turmeric, and salt in a blender and blend on high speed until completely smooth. If the mixture is too thick add a little water until the desired consistency is achieved. You can also cover the batter and leave it overnight to ferment.
  • In a cast-iron skillet over medium-high heat, heat the coconut oil. Pour ¼ cup of the batter onto the hot skillet and spread thinly and evenly with the back of a spoon. Cook for around 3 minutes until it forms a crisp golden crust. Drizzle the skillet with a little more oil if needed and flip, cooking for a further 2 minutes, or until cooked through on the second side. Transfer the pancake to a plate and repeat the process until you have made 4 pancakes.
  • To serve, place a pancake on each plate and top with 2 tablespoons the beet raita, 2 tablespoons the carrot cumin salad, and a handful each of watercress and sprouts.

Notes

These pancakes are totally delicious and have the huge advantage of being made with just a few ingredients. Not only is chickpea flour easy to work with, it is gluten free and high in fiber and protein. These pancakes are also incredibly versatile—I like to fold them over fillings to make delicious sandwiches. If you don’t have chickpea flour in your cupboard, you can easily make it using fully dried sprouted chickpeas: just pop them into a blender and pulverize on high speed until the chickpeas are broken down into a fine powder and a flour begins to form.
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