Chickpea Pancakes #3 – Fennel & Olive Mega Mix (Tangy & Vegan)
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As this is our second chickpea pancake recipe in as many weeks, you might be starting to think we’re a little obsessed with them.
And you’d be right.
We love chickpea pancakes! They lend themselves to savoury toppings fantastically well (we don’t always want a sweet breakfast, call us crazy), and the sheer versatility of them is just awesome.
Our original chickpea flour pancakes post became really popular over the last few years, so it would seem we’re not alone.
As an added bonus, chickpea pancakes are gluten-free too, of course – incredibly important to some. If you’re an IBS sufferer make sure you check out these vegetarian low-FODMAP ideas.
New week, new flavours
After last week’s sweet and sour caramelized onion and feta chickpea pancake, we decided to go a different route this week.
First up, we’re going nice and tangy. The sauce we recommend with this one is simple – it’s a mustardy-vinegary mix. The ingredients are down below, and you’ve probably got most of them in the cupboard.
If that’s not your thing, feel free to use your favourite sauce, or a simple chutney – like this red onion chutney.
Next, we’re going vegan. We’ve omitted all dairy from this one – the topping is diced fennel and chopped olives. We fry or sauté them for just a few minutes to get the fennel softened up to an agreeable texture.
Why we love chickpeas
There are many reasons, but chickpeas are high in protein, fibre and iron. All are important for muscle growth and repair, digestion, general body functions and a whole lot more. Getting extra iron is something vegetarians must be careful to do.
The key to making chickpea pancakes
As always, make sure your chickpea pancakes are nice and thin. If they’re thick they’ll taste heavy and floury. That’s not what we want – we want them sprightly, fluffy and ever-so-slightly crispy.
Let them cook in a non-stick pan on a medium heat for about four minutes on each side – until they just start to brown. That’s perfect.
- Cut the fennel into slices. Slice the olives.
- Grab a pot, set it to low heat. Sauté the fennel in a bit of olive oil for 7 minutes. After a couple of minutes crumble in the tofu with a splash of water. Add the olives. Make sure the tofu doesn't stick to the pot.
- While that’s happening, Grab a bowl and add the chickpea flour and salt (or garlic salt). Pour in the water while mixing the batter properly with a fork. If you have a whisk, use that.
- Set a pan to medium heat, add olive oil and pour in half the batter.
- Fry for about 4-5 minutes. Flip, then fry for another 4-5 minutes. The pancake should come out crispy(ish).
- In a small bowl, mix the vinegar, water, mustard, maple syrup, salt and pepper together.
- Once the pancakes are ready, plate them. Spread out fennel-olive mix and add a little fresh basil on top. Finish it all off with a proper drizzle of the mustard sauce.