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Chickpea pancakes with a lentil vegetable filling (v, gf)

An easy, delicious lentil dish (even for those who don't like lentils).
Vegan and gluten free.
Serves 3.

Author: Bite-sized thoughts.

Original post (with pictures) here.

For the lentil filling:

1 tsp olive oil
1 brown onion, diced
1 small-medium eggplant, diced
1 medium zucchini, diced
1-1/2 cups cooked lentils
1 tsp cumin
1 tsp mild paprika
Pinch of salt

For the pancakes:
1 cup chickpea (besan) flour
1 cup vegetable stock
1 tbsp lemon juice
Oil, if needed, for cooking

For the lentil filling:

1. Heat a large saucepan over medium-high heat. Add the oil and onion and saute until golden, a few minutes. Add the eggplant and zucchini and cook for a further 5 minutes, stirring regularly.
2. Add the cooked lentils and seasonings to the vegetable mix and reduce heat to low. Leave over low heat, uncovered, while you prepare the chickpea pancakes.

For the pancakes:
3. In a mixing bowl, combine the chickpea flour, stock and lemon juice. Whisk well to combine.
4. Heat a non-stick pan over medium heat and drizzle with oil if desired. Depending on the size of your pan and your desired pancake thickness, pour 1/4 to 1/2 cup of batter into the pan and tilt to distribute evenly. Allow to cook until bubbles appear on the surface, approximately 4 minutes. Flip and cook on the other side until golden, 3 to 4 further minutes. Repeat for the other pancakes.

To serve:
5. Ladle some of the lentil mix into each pancake and fold over or roll up to serve.