Chickpea Pancakes

Preparation info
  • Makes about


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

An interesting way to serve chickpeas. Good with any strong-flavoured dish with Mediterranean overtones.


  • 350 g (cooked weight) chickpeas, tinned or dried (you’ll need about 200g if dried)
  • 1 egg plus 1 egg white
  • 2 <


Combine all the ingredients except the milk and oil in the bowl of a food processor and run the motor for 15 seconds, pouring the milk in steadily. Heat the olive oil in a frying pan and when very hot but not smoking drop in the mixture 2 tbsp at a time. Cook each side about 3 minutes, in batches of two or three.