These chickpea flour pancakes are directly inspired by pudla, a staple of Gujarati cuisine. They’re filling, flavorful and the perfect, easy plant-based meal. Simple to prepare, these vegan pancakes can be enjoyed for breakfast, lunch, or dinner.
Welcome to another edition of “Stuff I Actually Eat All The Time”! This recipe/dish takes direct inspiration from pudla, a savoury chickpea pancake that is often cooked in Gujarati and Marwari homes. We load the batter up with lots of herbs–to the point where the pancake is tie-dye green and yellow. This is in line with traditional recipes. In addition to the herbs, we go in with some spices and a good pinch of salt.
These vegan pancakes are typically served with chutney and pickles. It should be noted that my lemony tahini accompaniment is not traditional at all (as far as I know). So it is definitely not representative of how pudla is traditionally enjoyed. This is just the inspiration path that I took once I made the pancake itself. You can learn a bit more about pudla here.
This recipe also slides nicely into my frequent preference for dishes with minimum ingredients and time investment. I have a similar buckwheat and chickpea vegan pancake in my cookbook that I employ for similar reasons. I do enjoy a cooking project on the weekends, but fast and nourishing options are ultimately my favourite.
The pancake itself only takes about 10 minutes to make! With the vegetables and sauce, you’re looking at about 45 minutes total.
I’d 100% encourage you to try this recipe if you’re seeking some simplicity and ease! These simple chickpea flour pancakes are 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. I also love making a bunch of these for a brunch and serving them with a couple sauces, salad, and a mix of roasted and pickled vegetables. I went full-on spring with my vegetables in preparation for the warmer days ahead here.
Hope you try this one! It’s one of my favourite “we have nothing to eat/no time” moves. The simplicity of it is the icing on the (pan)cake ;)
Herbed Chickpea Flour Pancakes
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
- 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.
- 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.
- Preheat the oven to 400°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.