Chickpea Pancakes with Avocado, Tomato and Watercress {vegan}

Ingredients

• 120 g (1 cup)chickpea flour (besan)
• ½ tspsalt
• 1½ tspbaking powder
• 240 ml (1 cup)water
• ½ largeavocado
• 1 tbsp (15 ml)finely chopped spring onion tops
• 1 tbsp (15 ml)finely chopped red pepper
• juice of ¼lemon (or more to taste)
• to tastesalt and pepper
• 3cherry tomatoes, halved
• 15 g (¼ cup)watercress
• to tasteextra-virgin olive oil

Instructions

1. 1

   Mix the batter

   Whisk the chickpea flour, salt and baking powder in a bowl to break up any large lumps. Pour in the water and whisk until smooth, then leave the batter to rest for 30 minutes.

2. 2

   Cook the pancakes

   Set a large non-stick frying pan over a medium heat and coat it lightly with oil. Ladle in the batter, making the pancakes as large or small as you like. Cook until bubbles appear on the surface, then flip and cook for a further minute. Transfer each pancake to a paper-towel-lined plate while you cook the remaining batter.

3. 3

   Prepare the topping

   Scoop the avocado flesh into a small bowl or ramekin. Add the red pepper, spring onion tops, lemon juice, salt and pepper, then roughly mash. Taste and adjust the seasoning as needed. Spoon the avocado mixture over a couple of pancakes, add the cherry tomatoes, extra-virgin olive oil and a little salt and pepper, then serve with watercress on the side.

4. 4

   Freeze leftovers

   Let any leftover pancakes cool, then portion them into zip-lock bags or wrap them in cling film and freeze.

What are chickpea pancakes?

Chickpea-flour pancakes are savoury flat cakes made from besan, or ground chickpeas. They are found in several food traditions, including South Asian cooking, where besan chilla is a familiar style of pancake.

This version keeps the batter simple and serves the pancakes with a fresh avocado, tomato and watercress topping. Chickpea flour gives them a savoury, substantial base without wheat flour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 647 calories, 29g protein, 84g carbs, 22g fat.

The pancakes provide most of the carbohydrates and much of the protein through the chickpea flour. Avocado and olive oil contribute most of the fat, while the vegetables add freshness and some fibre. To round out the plate, serve the pancakes with the watercress and tomatoes rather than relying on the topping alone.

The batter and its rest

Flour and leavening: Whisk the chickpea flour with the salt and baking powder before adding water, which helps disperse any large lumps.

Resting: The method calls for a 30-minute rest, even though the listed total time is 20 minutes. Allow for that rest when planning; it gives the flour time to hydrate and the batter time to settle.

Cooking the pancakes

Pan heat: A medium heat gives the pancakes time to set without browning too quickly. Lightly oil the non-stick pan before adding each ladleful.

Flip cue: Wait until bubbles form on the surface before turning a pancake. The second side needs only a further minute, so keep an eye on it and transfer it to the lined plate once cooked.

Making the avocado topping

Rough mash: Mash the avocado with the chopped pepper, spring onion tops and lemon juice, leaving a little texture rather than making it completely smooth.

Seasoning: Taste the mixture before topping the pancakes and adjust the lemon, salt and pepper to your liking. Add the tomatoes, olive oil and watercress just before serving for a fresh finish.

Serving and timing

Batch cooking: The pancakes can be made in a range of sizes, but smaller ones are easier to flip. Keep the cooked pancakes on the paper-towel-lined plate while the remaining batter cooks.

On the plate: Serve a couple of pancakes with the avocado mixture and tomatoes, and put the watercress alongside. The recipe gives no separate serving suggestion beyond this topping and side.

Keeping spare pancakes

Freezing: Cool leftover pancakes before portioning them into zip-lock bags or wrapping them in cling film, as directed in the method.

Reheating: The recipe does not specify a reheating method. Warm thawed pancakes gently in a frying pan until heated through.

Recipe notes & tips

• Whisk the dry ingredients thoroughly before adding the water to break up flour lumps.
• Use a ladle to portion the batter consistently, adjusting the pancake size to suit your pan.
• Keep the heat at medium so the pancakes can cook through before their surfaces darken.
• Wait for bubbles to form before flipping each pancake.
• Taste the avocado mixture before serving and add more lemon juice if you prefer it sharper.

Variations

• Extra lemon: Add more lemon juice to the avocado mixture for a brighter, sharper topping.
• More pepper: Increase the chopped red pepper for added crunch in the mash.
• Herb change: Replace some of the watercress with another leafy salad green.
• Smaller pancakes: Use less batter for each pancake to make bite-sized portions.
• Peppery finish: Add extra watercress alongside the pancakes for a stronger peppery note.

Common mistakes to avoid

• Lumpy batter: Whisk the flour, salt and baking powder together first, then add the water and whisk until smooth.
• Skipping the rest: Leave the batter for the specified 30 minutes before cooking.
• Flipping too early: Wait for bubbles to form on the surface before turning the pancake.
• Pan too hot: Keep it over a medium heat so the pancakes do not brown too quickly.
• Overmashing the avocado: Mash it roughly so the topping keeps some texture.

How to store

Cool leftover pancakes, then portion them into zip-lock bags or wrap them in cling film and freeze. Thaw and warm gently in a frying pan before serving; the recipe does not give a storage duration.

Frequently asked questions