Indian-style Chickpea Pancakes with Spiced Tomatoes

13 Ingredients

Number of servings

840grams no-added-salt chickpeas, undrained
1 1/4 cups self-raising flour
1 free range egg
2teaspoons mild curry powder
1 brown onion, sliced
1 clove garlic, crushed
1teaspoons cumin seeds
3 gourmet tomatoes, roughly chopped
1/2 cup Woolworths frozen baby peas, blanched
1/2 cup Greek-style natural yoghurt
1/3 bunch coriander, leaves picked
1 lemon, cut into wedges
5milliliter extra virgin olive oil cooking spray

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These vegetarian-friendly chickpea pancakes are bright yellow and soft, so they're the perfect vessel for bright red tomatoes, green peas and a splash of Greek-style natural yoghurt.

Prepping tip:

Pancakes can be made up to 2 days ahead. Store cooked pancakes in an airtight container in the fridge. When ready to eat, reheat in a hot non-stick frying pan for 1 minute each side or until heated.

Method

Step 1 of 4

To make pancake batter, process undrained chickpeas, flour, egg, curry powder and 3/4 cup water until smooth. Season with freshly ground black pepper.

Step 2 of 4

Spray a large non-stick frying pan with oil and place over medium-high heat. Add onion and garlic. Cook for 3 minutes or until softened. Stir in cumin seeds and cook for 30 seconds or until seeds pop.

Step 3 of 4

Add tomato, peas and 1/4 cup water to pan. Cook, stirring occasionally, for 3 minutes or until heated. Remove tomato mixture from heat and cover to keep warm.

Step 4 of 4

Meanwhile, spray same pan with oil and heat over medium heat. For each pancake, pour 1/3 cup pancake batter into pan and spread to make a 15cm-wide circle. Cook for 2 minutes or until bubbles appear on the surface. Flip, then cook 1 minute or until cooked through and golden. Transfer to a plate. Cover to keep warm. Repeat with remaining pancake batter to make 12 pancakes in total. Top pancakes with spiced tomatoes, yoghurt and coriander. Serve with lemon.