Vegan Savoury Chickpea Pancakes with Harissa Yoghurt

vegan savoury chickpea pancakes with harissa yoghurt

I moved into a house in July this year that didn’t have an oven. Devastating. No more baked sweet potatoes :( However, this just meant I have had to resort to making endless amount of chickpea pancakes. Life is good. I love making chickpea pancakes but I’m not the best at frying them. I always end up having to salvage a pan or two. Do not let this deter you, dear friends. I have faith that you will be able to make them better than me!

Veggie filled chickpea pancakes anyone?

Veggie filled chickpea pancakes anyone?

These chickpea pancakes have sauteed veggies in them which not only looks incredibly appetising but it’s a fun way to add more vegetables in your meal! I have included a dairy-free sauce, harissa yoghurt, made with coconut yoghurt - which is easy to make (basically stir the coyo and harissa spice together and bob’s yah uncle), but you can include a miso tahini dressing, a pea pesto, a creamy avocado sauce, a dairy-free tzatziki or just about anything!

This recipe is delicious and delightful. It’s colourful and comforting. It’s nourishing and nutritious. It’s for breakfast or brunch. It’s for lunch or lupper (lunch/supper).

It’s an all-rounder and I can’t wait for you to try it! Enjoy!

Chickpea pancakes topped with sauteed veg, harissa coyo, sprouts, rocket and avo

Chickpea pancakes topped with sauteed veg, harissa coyo, sprouts, rocket and avo

Ingredients

For the Chickpea Pancakes

1 cup chickpea flour

1/2 tsp coriander powder

1 Tbsp nutritional yeast

1 1/2 cups water

2 zucchinis, grated 

1/2 red bell pepper), finely chopped

1 spring onion, finely chopped

1/2 tsp cumin seeds

A small handful chopped coriander

A pinch of salt

Oil, for frying

For the Harissa Yoghurt

1 cup coconut yoghurt

1-2 Tbsp harissa spice blend

To Serve

A handful of rocket

1/2 avocado, sliced

Fresh coriander, chopped

1/4 cup sprouts

Method

  1. In a mixing bowl add the chickpea flour, coriander powder, nutritional yeast and then slowly add the water, whisking continually, to form a smooth, lump-free batter. You can also blend all the ingredients together in a food processor. Set aside.

  2. In a frying pan, heat some oil over a medium-high heat. Add the grated zucchini, diced bell pepper, spring onion and cumin seeds. Reduce the heat to medium-low and cook until the veg have softened.

  3. Add 1/2 of the veggie mixture to the chickpea batter along with the chopped coriander and salt. Stir until fully combined. Set aside the other half of the veggie mixture in a bowl. You will use this when serving.

  4. Depending on the size of your pan, you can make one big pancake as I did, or make smaller ones.

  5. Spoon some of the chickpea batter in the same pan that you used for the veggies. You may need to add some more oil depending on the pan you have. Cook until the top appears bubbly and the edges are dry. Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly. Continue until the batter is finished. To keep the pancakes warm, place a towel (paper or fabric if doing zero-waste) over the stack.

  6. To make the yoghurt, simply mix the spice blend with the coconut yoghurt.

  7. Serve the pancakes with the leftover veggies, harissa yoghurt, rocket, sliced avocado, coriander and sprouts. If you’re feeling extra, some chili flakes would go down well too!

Pictures by Sally Mackay Photography.