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Chickpea Pancakes #3 – Fennel & Olive Mega Mix (Tangy & Vegan)

The pancake serving #chickpea flour #basil | hurrythefoodup.com

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.

Chickpea pancake is ready #fennel #olives | hurrythefoodup.com

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.

Chickpea Flour Pancake #3 – Fennel and Olive
4.79 from 19 votes
These tangy chickpea pancakes are vegan and incredibly tasty. Getting them right is easy – just follow our simple cooking steps!
Cuisine:Hipster, Indian
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Servings:1 servings
Calories:346kcal
Author: Hauke

Ingredients

Filling

Pancakes

For the sauce:

Instructions

Filling

  • 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.

Pancakes

  • 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).

Sauce

  • 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.
    Chickpea pancake is ready #fennel #olives | hurrythefoodup.com

NOTES

Make-ahead? Yes, the batter can be made ahead of time.
Freezable? Yes, absolutely, just keep the toppings separate.
Here are some more recipes that you may enjoy:

Nutrition

Nutrition Facts
Chickpea Flour Pancake #3 – Fennel and Olive
Amount per Serving
Calories
346
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Sodium
 
1680
mg
73
%
Potassium
 
861
mg
25
%
Carbohydrates
 
37
g
12
%
Fiber
 
10
g
42
%
Sugar
 
12
g
13
%
Protein
 
19
g
38
%
Vitamin A
 
364
IU
7
%
Vitamin C
 
14
mg
17
%
Calcium
 
210
mg
21
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments
4.79 from 19 votes (18 ratings without comment)

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Recipe Rating




6 comments
  1. Is this a very wet batter?

    1. Fairly runny, check the video please to see exactly the texture 🙂

  2. 4 stars
    This was great – was looking forward to making and it was easily, different and delish! Thanks guys! My first recipe from your site (even though I’ve been signed up for 4 months now).
    Now I wasn’t clear on the vinegar and the mustard. I used balsamic and dijon – worked fine – I would reduce the balsamic a bit (actually, seemed I could half the whole sauce recipe and be fine).
    Anyhow, were you meaning white vinegar and yellow mustard…or?
    Thanks!

    1. Hey Phil! Thanks for the feedback. Good point, we don’t specify the vinegar or mustard. In all honestly, I would just say to use your favourite of each. I often use dijon for this recipe and I’m currently using ‘viking mustard’ 😀 as I loved the name. Balsamic does tend to be a bit stronger so you are right to use a little less. I’m glad you enjoyed it anyway!

  3. Very interesting, at home we make something very similar called Pooda(Indian; slightly spicy chickpea pancake with fresh fenugreek leaves) Will give this a try !

    1. Hi Ravi, ah that sounds great. What toppings do you use? Are the fenugreek leaves alone? I have never tried them, but happily will if I have a recipe!