Welcome to another edition of “Stuff I Actually Eat All The Time”! Chickpea pancakes/socca are nothing new on the plant-forward internet, but they seemed ripe for sharing in my own particular way. I like to load the batter up with lots of green onions and herbs–to the point where the pancake appears kinda tie-dye green and yellow. In addition to the herbs, I go in with nutritional yeast, onion powder, turmeric, black pepper and a good pinch of salt. Welcome to flavour town, population: us!
This recipe also slides nicely into my recent preference for dishes with minimum ingredients and low-tech equipment needs. I’m just really leaning into that simplicity lately! I get overwhelmingly thorough feedback on Instagram in terms of people’s cooking needs as it relates to ease and efficiency. I like to mix it up on here with recipes that are a bit of a project, but trust that I’m listening on the simpler stuff too!
Generally it feels like the biggest barriers for people when choosing to cook plant-based are: 1) time/extra preparation, 2) weird ingredients, 3) unfamiliar cooking techniques, and 4) picky family members. If you’re a person that’s trying to eat plant-based more often but maybe struggling at times, I’d love to hear your two cents on this subject in the comments.
I’d also 100% encourage you to try this recipe. It’s super quick, so flavourful, quite hearty and filling, and endlessly customizable with herbs/spices and various accompaniments. It’s a great dinner move for cleaning out the fridge, but I also love making a bunch of these chickpea pancakes for a brunch and serving them with a couple sauces, a shredded salad, and a mix of roasted vegetables. I went full-on spring with my vegetables in preparation for the warmer days ahead.
Hope you try this one! It’s one of my favourite “we have nothing to eat” moves. The simplicity of it is the icing on the (pan)cake ;)
HEARTY HERBED CHICKPEA PANCAKES WITH ZESTY LEMON TAHINI & ROASTED SPRING VEGETABLES
Print the recipe here!
NOTES: I went for spring-y vegetables like asparagus and radishes because we’re coming up on that season. Feel free to roast or saute whatever vegetables you’d like to go along with.
-The lemon zest is so key! Makes the tahini sauce truly lemon-y. I use a Mircoplane to zest.
-My favourite tahini brands are Seed + Mill and Soom. My go-to chickpea flour is from Flourist.
-Any soft/leafy herbs are great here (cilantro, basil, parsley, dill)! I love using this recipe as landing spot for any extra herbs in the fridge that I need to use up.
ZESTY LEMON TAHINI SAUCE
¼ cup tahini
1 teaspoon lemon zest
2 tablespoons lemon juice
1 ½ teaspoons agave nectar
sea salt, to taste
¼ cup cold water
½ lb asparagus, tough ends trimmed
6-7 radishes, cut into quarters
2 teaspoons avocado oil
1 teaspoon za’atar spice blend
sea salt and ground black pepper, to taste
HERBED CHICKPEA PANCAKES
⅔ cup chickpea flour
⅓ cup flat leaf parsley leaves, finely chopped
¼ cup fresh dill leaves, finely chopped
1 green onion, finely chopped
1 teaspoon ground turmeric
1 teaspoon nutritional yeast
1 teaspoon onion powder
½ teaspoon fine sea salt
few twists of ground black pepper
⅔ cup water
oil, for cooking
Preheat the oven to 400 degrees F.
Make the zesty lemon tahini. In a small bowl, whisk together the tahini, lemon zest, lemon juice, agave nectar, and salt. Once combined, add the cold water to the bowl. Start by whisking slowly to combine everything. Then, move to whisking vigorously until the sauce is creamy, slightly pale, and smooth. Set aside in the refrigerator until ready to use. This sauce will keep for up to a week in the refrigerator.
Roast the vegetables. Line a baking sheet with parchment paper. Place the asparagus and radishes on the baking sheet. Pour the avocado oil on top of the vegetables and sprinkle with the za’atar, salt, and pepper. Toss to combine and arrange vegetables in a single layer. Slide the baking sheet into the oven and roast vegetables for 20 minutes, or until slightly tender and browned on the edges.
While vegetables are roasting, make the chickpea pancakes. Heat a saute pan or crepe pan over medium heat. In a medium bowl, whisk together the chickpea flour, parsley, dill, green onion, turmeric, nutritional yeast, onion powder, salt, pepper, and water. Once you have a smooth batter with minimal lumps, you’re good to go.
Swish some oil around in your heated pan. Pour half of the chickpea pancake batter into the pan. Let the chickpea pancake cook until golden on the underside and little bubbles are poking through, about 1 ½ minutes. Flip the pancake over and cook for another full minute, or until the other side is browned and the pancake feels firm in the middle. Repeat this cooking process with the remaining batter.
Serve chickpea pancakes warm with the roasted vegetables and zesty lemon tahini.