This recipe prepared last night for dinner was a real revelation even for me, convincing me to create a light yet protein-rich meal. But above all, the goal was to cook a low-impact dish, that is, with simple ingredients and maximum yield! In this challenging period, now more than ever as grocery shopping has become a courageous act, with mile-long lines for hours before being able to grab leftovers and actually put all the ingredients on our list in the cart, bringing something tasty to the table with little seems like a utopia! Instead, I would call it reality, because the secret lies in what we all have in the pantry: legumes, eggs, seasonal vegetables, and a pinch of creativity. Inspired by my vegan pancakes, I thought of further enriching the recipe by adding cooked chickpeas, leftovers from a previous meal, and an egg for balanced protein intake. Serve them still steaming, accompanied by a fresh arugula and avocado pesto for dipping or spreading if you prefer, and a fresh mixed salad. It turned out to be an amazing, cost-effective, and super-fast dinner to prepare. It only takes 5 minutes to assemble the ingredients, blend them in a food processor, and cook everything for two minutes per side, or even less. One last tip: I used pea flour for the batter, but regular all-purpose flour will also work well, and the arugula and avocado pesto can also be replaced with a simple yogurt sauce. In short, it’s an invitation to make use of what you have available and to make this simple idea your own. You’ll see what results!
All “vegetarian” recipes are free from meat and/or fish, however, the use of other animal-based proteins, such as eggs and cheese, is allowed.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 6/7 pancakes
- Cooking methods: Stovetop
- Cuisine: American
Ingredients:
- 7 oz Cooked Chickpeas
- 2/3 cup Pea Flour or All-Purpose Flour
- 1 Egg
- 1/2 cup Water or strained chickpea broth
- Arugula and Avocado Pesto
- 1 tsp Turmeric Powder
- 1 tsp Curry
- 1 1/2 tsp Nutmeg
- 1 tbsp Fresh Ginger
- 1 tsp Olive Oil
- 1 pinch Salt
Preparation:
Start by preparing the arugula and avocado pesto according to the recipe. Coarsely chop the cooked and drained chickpeas in the mixer (fig. 1).
Add the pea flour and a pinch of salt and continue blending (fig. 2).
Incorporate the egg, curry, turmeric, and nutmeg and continue working the dough (fig. 3).
Slowly pour in the water while blending to obtain a smooth and homogeneous batter (fig. 4).
Add the freshly grated ginger last and blend for a few more seconds (fig. 5).
Heat a crepe pan, grease it with a little oil, removing excess with kitchen paper. Cook the pancakes, one ladle at a time (fig. 6).
Let them cook until bubbles appear on the surface (fig. 7).
Using a spatula, flip them and continue cooking on the other side for about 1 minute or until lightly golden (fig. 8).
Serve the hot pancakes with a bed of fresh salad and arugula and avocado pesto.
And voilà…your chickpea pancakes with arugula and avocado pesto are ready to be enjoyed!
Bon Appetit from FeFe’s kitchen!
