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Have you tried chickpea pancakes yet? I’ve seen recipes for these floating around (also under the name of ‘chickpea omelettes’) for probably upwards of a year, and I only recently got around to finally trying them. I think I’m hooked! They’re so simple – made of scarcely more than chickpea flour and water. They’re so tasty, nutritious and filling. And, they’re so infinitely customizable! I made mine into loaded Greek chickpea pancakes by adding a cornucopia of my favorite Greek-inspired ingredients. It’s kind of like a stuffed pita, but made totally vegan and without any of the refined carbs!

Some claim that these chickpea pancakes taste like eggs, hence the ‘omelette’ moniker. I don’t think I’m on that team. My partner (who does eat eggs) tried these and agreed: these are really, really delicious but we don’t personally get a eggy vibe from them. That said, in terms of being a vessel for assorted tasty things, they can definitely compete with omelettes. I envision making these in the future as a way of using up vegetables in the fridge that have seen better days. And they are also similar to egg omelettes in that, when added to a hot pan, they seem to magically cook into a cohesive texture.

I have seen this done in a different way, where the mix-ins are added directly to the batter. That’s a great way of doing it too! I just really wanted to fold these up and eat them taco-style, so I kept it separate.

I think these Greek chickpea pancakes do need some kind of sauce – otherwise it might be a little too dry. Some whole grain mustard, ketchup, or your own favorite vegan mayo, sour cream or vegan tzatziki sauce would work really well. I have a vegan tzatziki recipe available along with my tofu gyros recipe if you want to make your own.

5 from 1 vote Print Loaded Greek Chickpea Pancakes These loaded Greek chickpea pancakes are a Mediterranean-inspired twist on tacos, made by stuffing chickpea flour crepes with fresh vegetables and lemon roasted potatoes. Prep Time 20 minutes Cook Time 45 minutes Total Time 1 hour 5 minutes Total Yield 4 pancakes Calories Per Serving 209 kcal Author Yup, it's Vegan Ingredients For the lemon garlic roasted potatoes: 2 medium gold potatoes scrubbed and cubed, skins intact

small drizzle of oil

zest of 1/2 of a lemon

1 clove garlic minced

1/4 tsp smoked paprika

1/4 tsp dried oregano

pinch turmeric

freshly ground black pepper and salt to taste For the quick-roasted peppers and onions: 1/2 of a large red onion sliced

1 red bell pepper seeded and sliced into strips For the chickpea pancakes: 1 cup chickpea flour

1 tbsp nutritional yeast

1 tsp ground flaxseed

3/4 tsp salt

1 pinch ground black pepper

1/4 tsp smoked paprika

1/4 tsp dried oregano

3/4 cup water (plus more as needed; see instructions)

vegetable oil spray For assembling the pancakes: lemon garlic roasted potatoes (see above)

quick roasted peppers and onions (see above)

fresh parsley

fresh dill

chopped green onion

sliced cucumber

sliced kalamata olives

vegan tzatziki sauce (optional) Instructions For the potatoes: Preheat the oven to 375 degrees. Place the cubed potatoes in a baking dish and add a drizzle of olive oil to coat, stirring to distribute evenly. Bake for 15 minutes. Sprinkle the potatoes with the lemon zest, garlic, and spices, and stir. Continue baking, stirring occasionally, until done all the way through, about 15-20 more minutes. For the quick-roasted peppers and onions: Turn the oven up to 450 degrees and line a baking sheet with a silicone liner or parchment paper. Line up the peppers and onions on the baking sheet, spreading them out as much as you can. Bake for 10-15 minutes, or until starting to brown but still slightly crisp. For the chickpea pancakes: Combine everything except the water and oil spray in a mixing bowl. Start with stirring in the first 3/4 cup of water, and add more as needed until the batter reaches a pour-able consistency. I used closer to 1 cup. Heat a nonstick skillet over medium heat, and lightly spray it with oil spray. Pour about 1/4 cup of the batter into the skillet and tilt it around to spread the batter out into a circle. Cover the skillet and cook for about 3 minutes, until the underside is firm enough to flip the whole thing over. Flip over the pancake, cover again, and let cook for about another 3 minutes, or until firm but pliable all the way through. Remove from the skillet, spray a bit more oil, and repeat with the remaining batter. Make the stuffed pancakes: Top a cooked chickpea pancake with a variety of the toppings listed above, and enjoy! Recipe Notes Calculated nutrition facts include the chickpea pancakes and roasted toppings. Other toppings and thus the recipe nutrition are subject to your taste preferences. Nutrition Facts Loaded Greek Chickpea Pancakes Amount Per Serving (1 loaded pancake) Calories 209 Calories from Fat 45 % Daily Value* Fat 5g 8% Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 434mg 19% Potassium 659mg 19% Carbohydrates 35g 12% Fiber 7g 29% Sugar 5g 6% Protein 9g 18% Vitamin A 950IU 19% Vitamin C 73.4mg 89% Calcium 60mg 6% Iron 2.7mg 15% * Percent Daily Values are based on a 2000 calorie diet.

Pancakes adapted from Susan’s chickpea flour omelets and Vaishali’s besan chilla.