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Herbed Chickpea Pancakes with Zesty Lemon Tahini - The First Mess

Herbed Chickpea Flour Pancakes

These chickpea 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, they can be enjoyed them for breakfast, lunch, or dinner.
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Keyword agave nectar, all seasons, asparagus, avocado oil, chickpea flour, dill, fall, green onions, lemon, nutritional yeast, quick, radishes, spring, summer, tahini, turmeric, winter, za'atar
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2


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

  • cup chickpea flour
  • 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
  • cup water
  • oil, for cooking


  • 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.


  • 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.