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Esther’s Vegan Chickpea Pancakes with chutney, coconut yoghurt and salad

Esther’s Vegan Chickpea Pancakes

  • Author: Esther Daniels
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes (whole batch)
  • Total Time: 35 minutes
  • Yield: 10 medium sized pancakes 1x



1 cup chickpea flour
¼ tsp turmeric
¼ tsp paprika
½ tsp carom seeds
½ tsp cumin seeds
½ tsp salt or to your taste
1 small onion, finely chopped
Half a red pepper (capsicum), finely chopped
1 small tomato, finely chopped
1 red chilli or to taste (deseed to reduce heat)
½ tsp grated ginger
½ cup coriander leaves (or parsley if you prefer), finely chopped. 
3/4 to 1 cup of water to make a smooth batter
Oil for frying


  1. In a large bowl, whisk the chickpea flour with the turmeric, paprika, carom seeds, cumin seeds, and salt.
  2. Add chopped onion, tomato, capsicum, grated ginger, and coriander leaves and mix.
  3. Gradually add water to make a pancake batter with a smooth consistency. Add small amounts of water at a time, mixing in between to ensure it doesn’t become too thin.
  4. Heat a non stick pan on medium-high heat. Lightly grease with a little oil.
  5. Using a small ladle (approximately 50 ml or 3 tbsp), pour the mixture into the hot pan. Use the back of the ladle to spread and smooth out the mixture into a circle.
  6. Allow to cook for about 2-3 minutes on each side. It will be yellow with golden brown areas when done.
  7. Before making the next pancake, make sure your pan is still hot and wipe with a little oil if necessary.
  8. Serve with tomato or mango chutney, coconut yogurt, and any salad.

Keywords: vegan, chickpea pancakes, Indian spices, savory pancakes

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