Curried chickpea pancakes
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Curried chickpea pancakes
Delivering three of your 5-a-day, these fritter-style pancakes use blended chickpeas in the batter for plant-based protein and fibre. Enjoy as a healthy dinner or savoury brunch
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
381Kcal
Fat
14gr
Saturates
4gr
Carbs
50gr
Sugars
10gr
Fibre
5gr
Protein
11gr
Salt
0.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 250g small cauliflower florets
- 1-1½ tbsp oil
- ½ tsp ground turmeric
- 1 x 400g tin chickpeas
- 50g self-raising flour
- 1 echalion shallot, finely chopped
- 15g root ginger, finely chopped
- 2 tsp garam masala
- 200g young spinach
- 75g dairy-free (or regular) natural yogurt
- 1 tbsp mango chutney
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the cauliflower florets on a baking tray and toss with ½ tablespoon of oil, the turmeric and seasoning. Roast for 25 minutes until golden and tender.
- Meanwhile, drain the chickpeas over a bowl to reserve the liquid from the tin. Rinse the drained chickpeas and place 150g in a food processor with 100ml of the reserved liquid. Process to a paste. Stir in the flour, shallot, ginger, garam masala and remaining whole chickpeas, giving a thick batter. Season well.
- Heat ½ tablespoon of oil in a very large non-stick frying pan over a medium-high heat. Spoon dollops of the pancake mixture into the pan and flatten to about 10cm diameter (making a total of four pancakes – if using a medium-large pan, cook two at a time, adding extra oil if needed for the second batch). Cook for 5 minutes on each side, set aside on a plate, cover and keep warm. Swirl together the yogurt and chutney.
- Add the spinach to the frying pan, season and toss until wilted.
- Divide the pancakes, wilted spinach and roasted cauliflower between two plates. Serve with a dollop of the mango chutney yogurt.
