Chickpea Pancakes with Spinach, Tomatoes and Avocado
Hearty, fully plant-based pancakes made from chickpea flour with spinach and tomatoes, served with creamy avocado. They provide plenty of protein and keep you full for a long time.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 150 g Chickpea flour
- 250 ml Water
- 0.5 tsp Turmeric
- 1 tsp Ground cumin
- 0.5 tsp Sweet paprika powder
- 150 g Fresh baby spinach
- 200 g Cherry tomatoes
- 1 pc Onion
- 1 pc Garlic clove
- 2 tbsp Cooking oil
- 0.5 bunch Bunch of parsley
- 1 pc Avocado
- 0.5 pc Lemon juice
- Salt
- Pepper
Method
- Stir the chickpea flour smooth in a bowl with water, turmeric, cumin, paprika powder, a pinch of salt and pepper, then let it rest for about 10 minutes.
- Finely dice the onion and garlic. Halve the tomatoes, finely chop the parsley and squeeze the lemon.
- Heat 1 tbsp oil in a non-stick pan, sauté the onion and garlic until translucent, then add the tomatoes and cook until they begin to soften slightly.
- Stir in the spinach and let it wilt, then remove the vegetables from the pan and keep them warm.
- Heat 1 tbsp oil in the remaining pan. Pour in half the batter, spread it evenly and cook over medium heat for about 3 to 4 minutes until the underside is golden brown. Flip and cook for another 2 to 3 minutes. Repeat with the remaining batter.
- Halve the avocado, remove the pit, scoop out the flesh and slice it. Season with lemon juice, salt and pepper.
- Serve the pancakes topped with the spinach and tomato vegetables and the avocado, sprinkle with parsley and serve immediately.