Chickpea flour is fantastic to have in your cupboard at all times. It doesn’t need an egg to hold it together in a batter, so it comes in clutch for vegan cooking. A key ingredient in Indian, Pakistani, and Bangladeshi cuisine, chickpea flour works its way into a variety of diverse dishes. The flavor is largely neutral, but it does have a lovely, slightly nutty flavor. And while there’s plenty to love about these chickpea pancakes, here’s a big selling point: The batter lasts a couple of days in the fridge, so you can have them ready in a pinch.
Sidenote: Why has it taken us until now to fall in love with roast cauliflower? Why did the poor cauliflower have to endure decades of being boiled to mush, with the smell of its torment filling every kitchen? Not sure about you, but I’m more than ready to enjoy its reign as a popular superfood. I love the cruciferous veggie in just about every form. Roasted in tacos, whipped into the fluffiest faux potatoes you’ve ever tried, or even experimenting with a surprising (and successful!) twist on a classic. If you haven’t heard yet, cauliflower really can do it all.
This recipe is all about pairing these fresh veggies with tons of layered flavor. Roasting the cauliflower and carrots with just salt, pepper, and olive oil to start brings out their natural, caramelized sweetness. After 15 minutes in the oven, toss your veggies with the mix of spices (black mustard seeds, cumin seeds, coriander seeds, turmeric, and chili flakes). Roast for five minutes more and your kitchen will be filled with a pungent, warming scent that’s the ultimate comfort food cue. Pile up your pancakes, top with your veggies, and cool everything down with a creamy spoonful of Greek yoghurt. Color texture, and tons of flavor awaits.
- Spiced roast cauliflower & carrots
- 1 large cauliflower, broken into florets
- 3 large carrots, cut into chunks
- 2 tablespoons light-flavored oil
- 1 tablespoon black mustard seeds
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds, cracked
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chilli flakes
- 150g chickpea flour (gram or besan)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 spring onions, finely sliced
- 2cm piece fresh ginger, peeled and
- finely chopped
- 1 garlic clove, crushed
- 1 green chilli, deseeded and chopped
- 1 handful coriander, roughly chopped
- 2 tablespoons light-flavored oil, for frying
- Greek yogurt
- 1 small red onion, sliced
- 1 green chili, finely sliced
- 1 handful coriander leaves
- For the spiced roast vegetables, preheat the oven to 220 degrees Celsius. Place the cauliflower and carrots on a large baking tray where they fit in a single layer. Drizzle with oil and season with salt. Roast for 15 minutes, or until beginning to char. Reduce the oven to 200 degrees Celsius, stir in the spices and chili flakes, and roast for a further 5 minutes.
- Meanwhile, for the pancakes, mix the flour, salt, and cumin together in a large bowl. Slowly pour in 250ml water, stirring to make a smooth batter. Add the spring onions, ginger, garlic, chili, and coriander. Mix well and set aside for 15 minutes.
- Heat a little oil in a frying pan over medium heat. Ladle a quarter of the batter into the pan and tilt to spread evenly. Cook for 3 minutes. Turn over and cook for 2 minutes until golden. Cook the remaining batter to make 4 pancakes. Spoon the roasted vegetables over the pancakes. Top with yogurt, red onion, chili, and coriander to serve.
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Vegan and gluten free! Used canned green chili substitute and powdered mustard substitute. Everything else per recipe ( light on the crushed chili pepper). The pancakes were delicious!