Chickpea Pancakes #2 – Caramelized Onion & Feta (Mega Addictive)
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Chickpea pancakes are awesome. They’ve been a staple breakfast here for a long time now – and we’ve experimented with all types of toppings. We decided it was time to share our favourites.
This is our original chickpea flour pancakes post. We love that recipe and we took things to another level.
Now we’re taking things to another nother level.
Our favourite new combo is caramelised onion with soft feta cheese. Be warned though – it’s addictive.
Since I first tried this ingredient mix I found myself making it day after day. Nipping out to the store to buy more chickpea flour when I had plenty of other flours still in the home.
It’s that tasty.
It’s simple as well.
Caramelised Onion and Chickpea Pancakes
All we’re going to do is caramelise the onions very gently with a little oil and water. We’ll also add a tiny amount (because we’re not too naughty 😉 ) of sugar to speed up the caramelisation process.
The salty feta cheese offsets this completely and is the perfect pairing.
The chickpea pancakes themselves are easy to cook – we want them thin and just a little crispy.
Make sure to pour the batter widely over a large pan. If you only have a small pan then make more pancakes, not thicker.
Thicker pancakes will taste heavy, and that’s not at all what we’re looking for – light and slightly crispy is the name of the game!
On one further note, chickpea pancakes are naturally gluten-free.
- ½ cup chickpea flour
- ½ cup water
- ½ tsp ginger powder
- ½ tsp olive oil
- 1.2 oz low fat feta cheese (use regular if you prefer)
- 1 handful basil, fresh (fresh)
- 1 tsp lemon juice
- Salt to taste
- Cut the onions into half rings.2 medium onion
- Grab a pot, set it to low heat. sauté the onions in half the olive oil, and a splash of water. After a couple of minutes add the sugar and a pinch of salt. They’ll take about 10 minutes, stirring now and then. If they get too dry add a splash of hot water while frying.½ tsp sugar, ½ tsp olive oil, ½ cup water, Salt to taste
- Grab a bowl and add the chickpea flour, ginger powder and salt. Pour in the water while mixing the batter properly with a fork. If you have a whisk, use that.½ cup chickpea flour, ½ tsp ginger powder, Salt to taste
- Add the rest of the olive oil to a pan and wipe around, set to medium heat. Pour in half the batter.½ tsp olive oil
- Fry for about 5 minutes. Flip, then fry for another 3 minutes. The pancake should come out crispy(ish).
- Once the pancakes are ready, plate them. Spread out caramelized onion and sprinkle feta over it, add some fresh basil on top to garnish. Finish it all off with a drizzle of lemon juice.1.2 oz low fat feta cheese, 1 handful basil, fresh, 1 tsp lemon juice
- Give your loved one the warmer pancake and enjoy. 🙂
I tried them today. Truely amazing! Simple, fast, with high nutritional value. What more do you want?
Nothing more to wish for Id say 😉
Glad you liked this Chickpea Pancake Version, Wolf!!
Well, it’s freezing cold tonight here in the southern hemisphere, and these fabulous chickpea pancakes really hit the spot! I followed the recipe, except I didn’t have any basil. They would have been delicious made just to the recipe, but I also added some roast pumpkin pieces (about 1cm squares), a few green peas and little bit of roast capsicum. So good! That feta, lemon and onion combo, who knew?
Hoorah! (the recipe not the cold) – yay, so happy you enjoyed it as well. It’s surprisingly good, isn’t it? I was very pleasantly surprised the first time I tried the recipe too. Love the extras you added too, bet they were great!!
This was my second go, the first was a failure. I found it helped to loosen the pancakes around the edge with a palette knife as they were cooking. Next time I think I’ll use some rice flour too, as in some Indian recipes. I found the quantities way off for 2 people, and I’m not a big eater), especially the onions as they cook down so much. I doubled up and got 3 pancakes – 2 for him and one for me! I’ll not be so timid with the ginger next time too!
Yes, never be afraid of the ginger in it! I think a really good non-stick pan is important too. Since I got a new one I haven’t had any problems 🙂