Crispy Sesame Chickpea Pancakes With Edamame Salad Recipe

About this recipe

Savory chickpea flour pancakes infused with sesame and soy flavors served alongside a refreshing edamame and cucumber salad.

Ingredients

• 160 Ml Cj Bibigo Sesame Oil
• 100 G Hapi Dry Roasted Edamame 100g
• 1 Piece Cucumber 1Pc
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Schwartz Sesame Seeds
• 8 X 22G Servings Instant Miso Soup With Green Onion, 8 X 22G Servings
• - Ginger - 100g
• 1 piece Yellow Bell Pepper
• - Doves Farm Organic Chickpea Flour
• 400G Whole Chickpeas In Water
• - Kikkoman Soy Sauce
• 1 Kg White Granulated Sugar
• 1 L Ktc Sunflower Oil
• 100G Borwicks Baking Powder, 100G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. In a mixing bowl, combine chickpea flour, baking powder, salt, pepper, and water to form a smooth batter.
2. 2. Add soy sauce, sesame oil, and grated ginger to the batter, whisking thoroughly to incorporate flavors.
3. 3. Heat a non-stick skillet and lightly grease it with cooking oil.
4. 4. Pour a ladle of batter onto the skillet, spreading it evenly to form a pancake.
5. 5. Cook each pancake for 3-4 minutes on each side until golden and crispy, then set aside.
6. 6. Boil the edamame in salted water for 3 minutes, then drain and set aside to cool.
7. 7. Slice the cucumber thinly and toss it with the cooled edamame in a salad bowl.
8. 8. Mix rice vinegar, sugar, and a pinch of salt to create a light dressing for the salad.
9. 9. Pour the dressing over the edamame and cucumber, stirring gently to coat evenly.
10. 10. Sprinkle sesame seeds and chopped green onions over the salad as garnish.
11. 11. Plate the pancakes alongside the edamame salad for a balanced and tasty meal.