These cheesy, green-y, and utterly satisfying chickpea pancakes were inspired by Healthyish contributor Aliza Abarbanel’s favorite work-from-home comfort lunch. “I’ve filled these pancakes with just about every leftover in the fridge, from cooked greens to roasted mushrooms to marinated lentils, but melty cheese remains a constant,” she says. Gluten-free and packed with protein, chickpea flour pancakes come in many variations across the world, from Indian besan chilla to French socca to Italian farinata. If you don’t feel like or have time to make pancake batter during your lunch break (though we highly recommend it!) large flour or alt-flour tortillas work wonderfully as a substitute; just fold the cooked greens and cheese inside the tortillas and heat directly in the skillet to melt the cheese.
Recipe information
Yield
2 servings
Ingredients
½
3
½
4
1
1
2
4
Preparation
Step 1
Preheat oven to 350°. Whisk chickpea flour and ½ cup plus 2 Tbsp. cold water in a small bowl. Whisk in 1 Tbsp. oil and a pinch of salt. Let sit at least 10 minutes and up to 1 hour to allow flour to hydrate.
Step 2
Meanwhile, heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add onion, garlic, and brussels sprouts; cook, tossing occasionally, until softened and lightly browned, about 3 minutes. Add kale and cook, tossing often, until tender, about 3 minutes. Add 2 tsp. hot sauce, season with salt, and toss well. Transfer to a medium bowl; wipe out skillet.
Step 3
Swirl 1 tsp. oil in skillet to coat; heat over medium-high. Pour ¼ cup batter into center of skillet and swirl to form a thin 6"–7"-diameter pancake. Cook until well browned underneath and crispy around edges, about 2 minutes. Flip pancake and cook just until second side is lightly browned, about 1 minute. Transfer to a rimmed baking sheet. Repeat process with remaining batter and 3 tsp. oil to make 4 total. Divide vegetables between 2 pancakes and top with cheese and remaining 2 pancakes. Bake until cheese is melted, 6–8 minutes. Serve topped with yogurt and more hot sauce.
How would you rate Chickpea Pancakes With Greens and Cheese?
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Reviews (104)
Back to TopVery good! I made it without the cheese and with vegan mayonnaise instead of Greek yogurt (a substitution I often make). I have used chickpea flour to make non-egg omelets, so I am used to working with it.
Anne
Glengary, WV
4/21/2024
Like others, the pancake just kinda fell apart and was way too thick. I ended up having to add a ton more water and some tapioca flour as a binder- that saved the day and they turned out delish!
mckayla r
12/19/2023
Delicious. Tricky to get the chickpea batter right though, took us a few tries so I recommend making extra if it's your first time. But once you figure out the batter it's great. We've made it a number of times.
Anonymous
San Francisco
4/18/2023
Would love to try this recipe but before I go out and buy chickpea flour can I used canned chickpeas blended until smooth? Thanks,
Colleen
Boston, MA
3/6/2023
This was a hit! Seems like it would be boring but it was a great dish. I would not go without the hot sauce and yogurt though. Made as written except the oven part. Used a very hot cast iron pan and they browned nicely while the cheese melted. Will definitely make again!
Spf
San Francisco
9/21/2022
Delicious! I’d never made chickpea pancakes before, and loved their flavour. Mine turned out really well. I made them a bit smaller and thicker than suggested, and left the batter for a full hour before using it. I’m not normally a big Brussel sprouts fan, but this way of cooking them has me won over. If only someone could invent a magic kale despiner, this recipe would be perfect.
Jan T
Sydney, Australia
7/25/2022
Loved the filling, but my pancakes looked nothing like the picture. The batter was really thin and never browned up. I let it sit for over 30 min to hydrate and used a hot cast iron skillet. Super bummed because the pic is so tempting! Used corn tortillas in a pinch. Will look for another chickpea pancake recipe and try again.
Alyssa M.
Bay Area, CA
7/10/2022