Is Golden Chickpea Pancakes with Herbed Avocado Smash vegetarian?

Yes, it is vegetarian, made with gram flour pancakes, avocado, fresh herbs and soy protein mince.

How do I stop chickpea pancakes sticking to the pan?

Use a non-stick pan with a light film of oil, wait until it is properly hot, and only flip once the edges look set and the underside is golden.

How do I keep the avocado smash green?

Mix in the lemon juice straight away and press cling film onto the surface if it has to wait. Make it just before the pancakes are done for the best colour.

Can I make the chickpea pancake batter ahead?

Yes, gram flour batter keeps covered in the fridge overnight. Whisk it again and add a splash of water if it has thickened.

Golden Chickpea Pancakes With Herbed Avocado Smash Recipe

Name: Golden Chickpea Pancakes with Herbed Avocado Smash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: English
Ingredients: NaN Trs Gram Flour; - Biona Capers in Olive Oil; 400G Greenfield Himalayan Salt Fine 400G; - Schwartz Flat Leaf Parsley; - Coriander Seeds Catering Size; 1Pc Avacado 1pc; 250 Ml Trs Lemon Juice 250Ml; 100 G Jumbo Garlic 100g; 100 G Trs Ground Cumin Jeera Powder; 200G Natco Coconut Flakes, 200G; 400G Holland & Barrett Vegan Soy Protein Mince; 400G Whole Chickpeas In Water; 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml; 100G Rajah Black Pepper Ground 100G

English cuisine · 579 calories

Golden Chickpea Pancakes with Herbed Avocado Smash recipe

About this recipe

Start your day with a vibrant plate of Golden Chickpea Pancakes paired with a creamy Herbed Avocado Smash. This English-inspired vegetarian breakfast is both hearty and nutritious, perfect for fueling your day. The chickpea pancakes are golden brown, lightly seasoned, and packed with plant-based protein, while the avocado mash adds a creamy, refreshing element with hints of lemon and fresh herbs. A sprinkle of sautéed soy protein mince boosts the protein content, making it ideal for gym-goers or anyone seeking a satisfying meal. Ready in just 35 minutes, this dairy-free dish combines healthy fats, fiber, and bright flavors for a balanced meal that supports digestion and muscle recovery. Delicious and batchable, it’s a breakfast you’ll want to make again and again!

Ingredients

NaN Trs Gram Flour
- Biona Capers In Olive Oil
400G Greenfield Himalayan Salt Fine 400G
- Schwartz Flat Leaf Parsley
- Coriander Seeds Catering Size
1Pc Avacado 1pc
250 Ml Trs Lemon Juice 250Ml
100 G Jumbo Garlic 100g
100 G Trs Ground Cumin Jeera Powder
200G Natco Coconut Flakes, 200G
400G Holland & Barrett Vegan Soy Protein Mince
400G Whole Chickpeas In Water
250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
100G Rajah Black Pepper Ground 100G

Instructions

1. In a mixing bowl, combine chickpea flour, water, salt, black pepper, and 10 ml olive oil until smooth.
2. Heat a non-stick pan with a drizzle of olive oil and pour a ladle of batter to form a pancake, cooking for 2-3 minutes per side.
3. Repeat with the remaining batter to make 4 pancakes, ensuring even thickness and golden color.
4. In a separate bowl, mash the avocado with lemon juice, minced garlic, and olive oil until creamy.
5. Finely chop parsley and coriander, then mix into the avocado mash along with cumin powder and chili flakes.
6. Hydrate the soy protein mince by mixing it with 50 ml water; let it sit for 5 minutes to absorb moisture.
7. Heat a small pan and sauté the hydrated soy protein mince with a pinch of salt and black pepper for 3-4 minutes.
8. Plate the chickpea pancakes, topping each with a generous spoonful of herbed avocado smash.
9. Sprinkle the sautéed soy protein mince over the pancakes for added texture and protein boost.
10. Garnish with extra parsley or coriander leaves for a fresh, aromatic touch before serving.

How to make Golden Chickpea Pancakes With Herbed Avocado Smash

Make the batter. Combine chickpea flour, water, salt, black pepper and 10 ml olive oil in a mixing bowl and whisk until smooth.
Cook the pancakes. Heat a non-stick pan with a drizzle of olive oil, pour in a ladle of batter and cook for 2-3 minutes per side. Repeat to make 4 even, golden pancakes.
Make the avocado smash. Mash the avocado with lemon juice, minced garlic and olive oil until creamy. Mix in finely chopped parsley and coriander with cumin powder and chilli flakes.
Cook the soy mince. Mix the soy protein mince with 50 ml water and leave for 5 minutes to absorb. Sauté it in a small pan with a pinch of salt and black pepper for 3-4 minutes.
Assemble and garnish. Top each pancake with a generous spoonful of avocado smash and sprinkle over the soy mince. Garnish with extra parsley or coriander before serving.

Frequently asked questions

How long does Golden Chickpea Pancakes with Herbed Avocado Smash take to make?: About 35 minutes, with 15 minutes of prep and 20 minutes of cooking.
Is Golden Chickpea Pancakes with Herbed Avocado Smash vegetarian?: Yes, it is vegetarian, made with gram flour pancakes, avocado, fresh herbs and soy protein mince.
How do I stop chickpea pancakes sticking to the pan?: Use a non-stick pan with a light film of oil, wait until it is properly hot, and only flip once the edges look set and the underside is golden.
How do I keep the avocado smash green?: Mix in the lemon juice straight away and press cling film onto the surface if it has to wait. Make it just before the pancakes are done for the best colour.
Can I make the chickpea pancake batter ahead?: Yes, gram flour batter keeps covered in the fridge overnight. Whisk it again and add a splash of water if it has thickened.