It’s easy to assume that a certain type of food only can only fit into one category: sweet or savory.
But that’s often not the case at all! Have you seen our Sweet ‘n’ Tangy Pot Roast or savory Chicken & Wild Rice Strudels? The possibilities are truly endless when it comes to food, and we’d be doing ourselves a disservice if we continued to work only within certain flavor constraints.
So while you may be used to sweet pancakes, it’s time to try savory (and Instagram-famous) chickpea pancakes.
How to Make Chickpea Pancakes
Josh Rink, a food stylist in the Taste of Home Test Kitchen, tried this recipe and reported his findings for us on Instagram. (Thanks, Josh!)
Ingredients
- 1/2 cup chickpea flour
- Pinch of salt
- 1/3 cup cold water
- 1 tablespoon oil
Directions
Step 1: Combine all ingredients
Take all of your ingredients and combine them in a mixing bowl. Whisk until the batter is smooth. (This is how you should be whisking, by the way.)
Step 2: Cook like pancakes
Then, take 1/4 cup of batter and pour it into a lightly oiled, heated pan. From here, cook as you would any other pancake! Wait until the sides start to bubble and the pancake itself looks dry. Flip to discover a golden brown underside. Repeat as needed.
Step 3: Add toppings!
Josh mentions that you can customize these pancakes any way you wish. He chose to top his chickpea pancakes with a Greek mix of tomatoes, red onion, black olives and cucumber. Then he drizzled feta dressing and finished with some fresh dill (’cause he’s fancy). He mentioned these toppings were a great contrast to the earthy taste of the pancakes. Refreshing!
Why Are Chickpea Pancakes So Popular?
Not only are they incredibly easy to make, but there are also plenty of healthy benefits that come with chickpea flour. It’s rich in vitamins and minerals, has fewer calories than regular flour, is potentially more filling, is less likely to affect your blood sugar and is packed with fiber and protein.
Easy Chickpea Recipes to Make Next
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Dilly Chickpea Salad Sandwiches
These chickpea salad sandwiches are super flavorful and contain less fat and cholesterol than chicken salad. They make delightful picnic sandwiches. —Deanna McDonald, Muskegon, Michigan
Portobello and Chickpea Sheet-Pan Supper
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah
Lemon-Garlic Hummus
You'll need just five ingredients to blend together this smooth and creamy bean dip. It's delicious and quick to make. —Kris Capener, Ogden, Utah Here's more on how to make hummus from scratch.
Sausage & Chickpea Skillet
This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida
Potluck Antipasto Pasta Salad
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
Garbanzo Bean Burgers
These chickpea burgers are totally awesome. I think I’d rather have one than any cheeseburger at a restaurant. They really rock! —Berea Rider, East Point, Kentucky
Slow-Cooker Chickpea Tagine
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota
Roasted Sweet Potato & Chickpea Pitas
Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. —Beth Jacobson, Milwaukee, Wisconsin
Contest-Winning Easy Minestrone
This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Indian Spiced Chickpea Wraps
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia
Garbanzo-Stuffed Mini Peppers
Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Chickpea Tortilla Soup
This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how hearty and flavorful it is. We like to play around with the different toppings we add each time it's served. —Julie Peterson, Crofton, Maryland
Casablanca Chicken Couscous
To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. —Roxanne Chan, Albany, California
Southwest Hummus Dip
Not your ordinary hummus, this dip is a combination of two things I love—chickpeas and southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. —Cheray Buckalew, Cumberland, Maryland
Air-Fryer Chickpea Fritters with Sweet-Spicy Sauce
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip the warm, air-fryer fritters in the chilled yogurt. Enjoy as a snack, appetizer or as part of a meal. —Shahrin Hasan, York, Pennsylvania
Chickpea & Chipotle Tostadas
I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. —Amber Massey, Argyle, Texas
Slow-Cooker Quinoa Chili
This is the recipe that turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. —Claire Gallam, Alexandria, Virginia
Garden Chickpea Salad
Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Mediterranean Tuna Salad
In spite of a long list of ingredients, this tuna salad is very quick to prepare. You'll love the fresh flavors. —Renee Nash, Snoqualmie, Washington
Cucumber and Hummus Boats
The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. — Matthew Hass, Ellison Bay, Wisconsin
Sweet Potato & Chickpea Salad
Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. —Brenda Gleason, Hartland, Wisconsin
Best Ever Beans and Sausage
When my wife asks what she should make for a gathering, she's always told to bring this—and a couple of copies of the recipe! — Robert Saulnier, Clarksburg, Massachusetts
Mediterranean Bulgur Bowl
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Chili-Lime Roasted Chickpeas
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
Quinoa-Stuffed Squash Boats
My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin
Roasted Beetroot and Garlic Hummus
This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario
Pressure-Cooker Turkey Vegetable Soup
Our family is big on soup. This favorite is quick to make and very tasty, giving me plenty of time to have fun with the family. —Nancy Heishman, Las Vegas, Nevada
Cool Couscous Salad
Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. —Tiffany Blepp, Olathe, Kansas
Coconut-Ginger Chickpeas & Tomatoes
This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Chicken and Falafel Waffles
These gluten-free waffles made from garbanzo beans perfectly complement Moroccan-spiced chicken with cucumber relish. They're a savory, low-carb spin on a classic comfort dish. —Arlene Erlbach, Morton Grove, Illinois
Chickpea Mint Tabbouleh
You’ll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. —Brian Kennedy, Kaneohe, Hawaii
Roasted Curried Chickpeas and Cauliflower
When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, Pennsylvania
Sweet & Spicy Beans
My husband and I love this sweet and savory bean dish. It can be enjoyed as a side, but it's also fun for tortilla and corn chip dipping. —Sondra Pope, Mooresville, North Carolina
Cran-Orange Couscous Salad
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. —Kristen Heigl, Staten Island, New York
Pressure-Cooker Spice Trade Beans and Bulgur
A rich blend of treasured spices turn nutritious bulgur and chickpeas into a tangy stew with just the right amount of heat. And the hint of sweetness from golden raisins makes the perfect accent. —Faith Cromwell, San Francisco, California
Vegetable Samosas
My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. —Amy Siegel, Clifton, New Jersey
Green Beans with Smoked Turkey Bacon
I really like cooking with curry, and this is a wonderful slow cooker favorite of mine. Made with fresh green beans, turkey bacon and garbanzo beans, it has loads of flavor. Keep this recipe in mind especially for the summer when green beans are in abundance. It can be a main dish or a side dish. For vegetarians, eliminate the bacon. —Nancy Heishman, Las Vegas, Nevada
Garbanzo-Vegetable Green Curry
My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin
Spinach-Orzo Salad with Chickpeas
The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe...which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. —Glen White, Kissimmee, Florida
Turkey White Chili
Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
Creamy Pumpkin Hummus
I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Taste of Home Deputy Editor
Chicken Cassoulet Soup
After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.—Bridget M. Klusman, Otsego, Michigan
African Peanut Sweet Potato Stew
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois
Garlic Garbanzo Bean Spread
My friends and family always ask me to make it. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York
Marinated Three Bean Salad
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. —Carol Tucker, Wooster, Ohio
Chickpea & Potato Curry
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Spicy Lentil & Chickpea Stew
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
California Quinoa
I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California
Spicy Sweet Potato & Chickpea Soup
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas
Skinny Cobb Salad
This "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Arugula & Brown Rice Salad
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
Antipasto Platter
We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Lemony Chickpeas
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. —April Strevell, Red Bank, New Jersey
Lime Avocado Hummus
My mash-up of guacamole and hummus is light and bright, but also rich and satisfying. Serve with chips and veggies or as a cool sandwich spread. —Andreann Geise, Myrtle Beach, South Carolina
Zesty Garbanzo Sausage Soup
Even the busiest home cooks will have time to prepare this Cajun-inspired soup. If your family prefers spicier flavors, use medium salsa instead of mild.
Chickpea 'n' Red Onion Burgers
When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can't resist them. —Lily Julow, Lawrenceville, Georgia
Cauliflower & Tofu Curry
Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio
Moroccan Pot Roast
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. —Catherine Dempsey, Clifton Park, New York
Mediterranean Chickpeas
Add this to your meatless Monday lineup. It's great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts
Coconut Red Curry Stew
This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, OntarioThe post How to Make Our Chickpea Pancakes Recipe appeared first on Taste of Home.
Melany Love