Name: Indian-style Chickpea Pancakes with Spiced Tomatoes Recipe | Woolworths
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 840g no-added-salt chickpeas, undrained; 1.25 cups self-raising flour; 1 free range egg; 2 tsp mild curry powder; 1 brown onion, sliced; 1 clove garlic, crushed; 1 tsp cumin seeds; 3 gourmet tomatoes, roughly chopped; 0.5 cup Woolworths frozen baby peas, blanched; 0.5 cup Greek-style natural yoghurt; 0.33 bunch coriander, leaves picked; 1 lemon, cut into wedges; 5ml extra virgin olive oil cooking spray

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.

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