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Chickpea Pancakes with Vegetable Filling and Avocado-Cilantro Dip
2026 August 10
Ingredients for 4 people each
- 100 g Kichererbsenmehl geröstet
- 1 TL gemahlener Kreuzkümmel
- eine Prise Chilipulver
- 220 ml Wasser, eisgekühlt
Gemüsefülle und Avocado-Korianderdip
- 1 fennel bulb
- 2 carrots
- 1 cm fresh ginger
- 2 pinches asafoetida
- 1 pinch of allspice
- 1 tsp sharkara
- salt, pepper
- 1 tbsp ghee
- 1 fully ripe avocado
- 1 pinch of asafoetida
- a pinch of black pepper
- salt
- 1 courgette
- 1 bay leaf
- 1 tsp fennel seeds
- 1 pinch of cinnamon
- 80 ml tomato purée
- 100 ml water
- fresh thyme
- avocado and coriander dip
- juice of half a lemon
- ¼ tsp ground cumin
- a handful of fresh coriander
preparation
Mix all the ingredients in a bowl to form a thin batter and chill for half an hour.
Meanwhile, cut the vegetables into sticks. Heat the ghee. Fry the vegetables, ginger and the remaining spices until they are fragrant. Add the tomato purée and pour in the water. Simmer the vegetables gently until al dente. Season with sharkara, salt, pepper and fresh thyme.
Heat a little ghee in a shallow frying pan. Pour in the batter using a ladle, spread it out evenly and cook the pancakes slowly. Cover the pancakes with a damp cloth whilst they cook and keep them warm.
Now fill the pancakes with vegetables and serve immediately with an avocado and coriander dip.
