Chickpea pancakes couldn't be simpler to make – plus as well as being vegan, they're gluten free, which gives them extra brownie points.
I often make this reacipe without the spinach, and you can also tweak the batter to make a larger version to stuff and fold in half – rather like a plant-based version of a classic omelette. It's a very similar recipe, which you can find here.
This is a brilliant option for those of you who have fussy little eaters at home – the kind who won't touch anything green. You can't really taste the spinach, and – especially if you omit the tarragon – I defy them not to gobble these pancakes up!
There's something about eating and drinking green things that makes feel me like I'll be glowing from the inside out, and this dish is no exception.
For the pancakes
1¼ cups chickpea / gram flour
1 cup water
1 large handful baby spinach leaves
1 tbsp tarragon leaves
1 tsp baking powder
½ tsp sea salt
Good grinding of black pepper
1 tbsp apple cider vinegar
For the pea and broad bean salad
500g broad beans, podded
250g fresh or frozen peas
4 spring onions, finely sliced
Pinch of salt
Grinding of black pepper
Glug of extra virgin olive oil
Squeeze of lemon juice
For the lemon and herb ‘cheese‘
150g plant-based cream cheese – I use Nush's almond spread
2 tsp tarragon, finely chopped
2 tsp mint, finely chopped
Juice of ½ lemon
Glug of extra virgin olive ooil
Good pinch of salt and black pepper
Light oil, such as groundnut
Handful of mint leaves
1 lemon, zested
Drizzle of extra virgin olive oil (optional)
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