Vegetarian Chickpea Pancakes with Crunchy Veggies | That Sounds So Good

In a mixing bowl, combine chickpea flour, water, salt, turmeric, black pepper, and cumin. Whisk until smooth and let it rest for 30 minutes.

Heat a non-stick skillet over medium heat and add 1/2 tablespoon of olive oil.

Pour about 1/4 cup of the chickpea batter into the skillet, spreading it into a round shape.

Cook for about 3-4 minutes until the edges start to lift and the bottom is golden brown.

Flip the pancake and cook for another 2-3 minutes on the other side until golden brown.

Repeat the process with the remaining batter, adding more oil as needed.

If using, sprinkle chopped parsley and green onions on top of the pancakes before serving.

Serve warm with your choice of dipping sauce or yogurt.

Spice Level: