Savory Chickpea Flour Falafel Pancakes Recipe
Made with fresh herbs and protein-packed chickpea flour, these savory Chickpea Flour Falafel Pancakes make for a hearty and delicious meal anytime of day!
Servings: 10 pancakes
Calories: 98kcal
Equipment
Ingredients
- 1 cup water
- 1 cup cilantro medium-packed
- 1 cup parsley medium-packed
- ½ teaspoon cumin
- ½ teaspoon sea salt
- 2 cups chickpea flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons chopped onion
- 1 clove garlic minced
- 1 teaspoon apple cider vinegar
Instructions
- Sift the chickpea flour, baking powder and baking soda into a large mixing bowl. Stir in the chopped onion, minced garlic, and herby liquid mixture. Lastly stir in the apple cider vinegar until just combined.
- Heat a non-stick skillet over medium heat. Once hot, drop the batter by ¼ cup increments and use the back of the measuring cup to spread the mixture into a pancake-shaped circle. Cook for a minute or two, or until bubbles appear around the edge. Then flip the pancake over to allow the other side to cook for another minute or two. Continue this process until all the batter has been used.
- Serve warm with sautéed mushrooms, fresh tomato, hummus and lemon tahini dressing!
Notes
If you aren't familiar with this ingredient, I don't find chickpea flour as a good substitute for all-purpose flour. Their textures are very different as chickpea flour is more dense and becomes stickier when mixed with water. However, chickpea flour makes for a great gluten-free binder when making vegetable patties or fritters.
Nutrition
Serving: 2pancakes | Calories: 98kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 277mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 625IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 2mg