Chickpea and Herb Savoury Pancakes with Lemon-Yoghurt
Crisp-edged chickpea and herb pancakes served with a bright lemon-yoghurt and a fresh tomato-cucumber salad for a light Middle Eastern lunch.
- 100 g chickpea flour
- 1 tsp baking powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fine sea salt
- ½ tsp black pepper
- 3 pc spring onions
- 15 g fresh parsley
- 10 g fresh dill
- 2 pc egg
- 150 g Greek yoghurt
- 1 pc lemon
- 200 g tomatoes
- 150 g cucumber
- 20 ml olive oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
In a medium bowl, whisk together the chickpea flour, baking powder, cumin, coriander, salt and black pepper.
- Step 2
Slice the spring onions and finely chop the parsley and dill. Whisk the eggs with 120 ml water, then stir into the dry ingredients until you have a thick, pourable batter. Fold in the herbs and spring onions. Rest for 10 minutes.
- Step 3
Meanwhile, make the salad: dice the tomatoes and cucumber, then season with a pinch of salt and a squeeze of lemon juice.
- Step 4
Mix the yoghurt with the zest and half the juice of the lemon, plus a pinch of salt. Thin with a splash of water if needed so it is spoonable.
- Step 5
Heat 10 ml olive oil in a large non-stick frying pan over medium heat. Spoon in 4 small pancakes, flatten slightly, and cook for 2–3 minutes per side until golden and cooked through. Repeat with the remaining oil and batter.
- Step 6
Serve the pancakes warm with the lemon-yoghurt and tomato-cucumber salad alongside. Finish with extra black pepper and a few herb leaves if you like.
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