Chickpea Pancakes

Name: Chickpea Pancakes
Yield: Makes about 12
Cuisine: United Kingdom
Ingredients: olive oil; ⅓ tsp salt; 2 tbsp coriander leaves, finely chopped; 50 ml milk, scalded and cooled; black pepper; ½ tsp ground cumin; ½ tsp baking powder; 1 tsp lemon juice; 1 large clove of garlic, very finely chopped; 2 tbsp double cream or crème fraiche; 1 tbsp chickpea flour or plain flour; 350 g (cooked weight) chickpeas, tinned or dried (you’ll need about 200g if dried); 1 egg plus 1 egg white

Preparation info

Makes about
12

Difficulty
Medium

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.

Ingredients

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

Europe
United Kingdom
Side dish
Starter
Vegetarian
London

Method

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.