Chickpea Pancakes with Cucumber and Guacamole
Active Time: 25 minutes | Total Time: 25 minutes | Serves 12 pancakes | Vegan | Gluten Free
- For the guacamole:
- 2 avocadoes
- 1 lime
- ½ of a small red onion, chopped
- 1 serrano pepper, chopped
- 3 tablespoons chopped fresh cilantro, plus more for serving
- 1 tablespoon chopped fresh mint
- ¼ teaspoon kosher salt
- For the pancakes:
- 1¼ cups chickpea flour
- 1 cup water
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil, plus more for cooking
- 1 cup chopped fresh spinach
- 3 scallions
- 1 cucumber, thinly sliced, for serving
For the guacamole, cut the avocados in half and remove the pits. Score each half in a crosshatch pattern without cutting through the skin. Scoop out the avocado
pieces into a medium bowl. Squeeze in the lime juice and stir in the onion, serrano, cilantro, mint, and salt.
For the pancakes, in a medium bowl, whisk together the chickpea flour, water, cumin, salt, pepper, and 1 tablespoon of the oil. Chop the spinach and slice the scallions then stir into the batter.
In a large skillet, heat 2 to 3 teaspoons of the oil over medium heat. For each pancake, spoon in about 2 tablespoons of the batter and space 2 inches apart. Cook for 2 to 3 minutes, until the undersides are golden brown and the batter is just about set in the center. Flip the pancakes and cook 1 minute more, until the pancakes are cooked through. Repeat with the remaining batter, adding more oil as necessary.
Divide the pancakes among plates and top with the cucumber, guacamole, and cilantro.
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