Chickpea Pancakes With Cauliflower And Tomato Salad
Chickpea Pancakes With Cauliflower And Tomato Salad
/

Chickpea Pancakes With Cauliflower And Tomato Salad

Chickpea flour – also known as gram or besan flour – is underrated, versatile and gluten-free. You can find it in most supermarkets or Indian shops. Make the batter with chopped spinach, tomato, onion and Indian spices, and serve the pancakes with a crisp raw cauliflower salad, topped with fried eggs and chilli flakes for a healthy, energising dish.
Photography: HOLLY FARRIER
Save To My Favourites
Serves
4
Total Time
1 Hour
Ingredients
For the batter
250g of chickpea flour
1/2 red onion, finely diced
1 tomato, diced
6 sprigs of coriander, finely chopped
2 tsp of ground turmeric
2 tsp of ground cumin
2 tsp of chilli flakes
1 chilli, finely chopped
1 tsp of nigella seeds, toasted (optional) – see chef’s tip
50g of spinach leaves, chopped
1/2 tbsp salt
2 tbsp of coconut or olive oil, for frying
For the salad
1/2 small cauliflower, halved, leaves and core removed, florets sliced wafer thin
1/4 red onion, sliced
1 tomato, thinly sliced
100g of spinach leaves, chopped
6 sprigs of coriander, leaves picked
6 sprigs of mint, leaves picked
1 tsp of chilli flakes, plus extra to serve
1 tsp of salt
1 tbsp of olive oil
Juice of 1 lemon or lime
To Finish
1 tbsp of olive oil, plus extra to serve
4 eggs
Salt and freshly ground black pepper
Method
Step 1

For the batter, put the chickpea flour in a bowl with the onion, tomato, coriander and all the spices. Mix in 400ml of water until completely smooth. Stir in the spinach and salt, then cover and leave to rest at room temperature or in the refrigerator for at least 10 minutes (and up to 2 hours).

Step 2

Prepare the salad while the batter is resting. Mix the cauliflower, onion, tomato, spinach, coriander and mint (if using) with the chilli flakes, salt, olive oil and lemon or lime juice until combined. Set aside to marinate while you cook the pancakes.

Step 3

Put your large, non-stick frying pan over a medium-high heat and add 1/2 tablespoon (per pancake) of coconut or olive oil. Pour in a quarter of the pancake batter (it should sizzle), then cook until golden brown on the first side, for about 2 minutes. To flip, carefully place a plate over the pan and turn it over, then slide the pancake back into the pan to cook on the other side for 1–2 minutes. Transfer to a plate and cover with a clean tea towel to keep it warm. Repeat with the remaining batter to make four pancakes in total.

Step 4

Add the olive oil to your frying pan and quickly fry the eggs to your liking.

Step 5

To serve, put the pancakes on plates and divide up the dressed cauliflower and tomato salad. Top with the fried eggs, finish with extra chilli flakes and a drizzle of olive oil, and season to taste with salt and pepper.

Chef’s Tip Toast nigella seeds in a dry, non-stick frying pan over a medium heat for about 1 minute or until fragrant.

Extract credit: Van Life Cookbook: Resourceful recipes for life on the road: from small spaces to the great outdoors by Danny Jack and Hailee Kukura (Pavilion Books). Photography by Holly Farrier

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily