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Chickpea Pancakes with Autumn Vegetable Filling
2026 June 12
Ingredients for the batter for 8 pancakes
- 20 g fine spelt flour
- a pinch of chilli powder
- approx. 350 ml ice-cold water
Ingredients for the filling
- 250 g cauliflower
- 1 courgette
- ½ yellow pepper
- ½ red pepper
- 2 bay leaves
- 1 tsp yellow mustard seeds
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 pinches asafoetida
Preparation
Mix the ingredients for the batter in a bowl to form a thin batter and chill for half an hour. The mixture will swell, so you may need to add a little more water.
Meanwhile, cut the cauliflower into small florets. Cut the courgette and peppers into 1-centimetre pieces. Heat the ghee and let the mustard seeds pop. Add the cauliflower florets, cane sugar and the remaining spices, and gently roast for about 10 minutes. Add the remaining vegetables, give them a quick toss and pour in some water. Simmer the vegetables gently until al dente. Dry-roast the cashew nuts in a frying pan and sprinkle them over the vegetables at the end. Season with salt, pepper, thyme and fresh parsley, and adjust the seasoning to taste.
Heat a little ghee (olive oil, coconut oil) in a shallow frying pan. Pour in the batter using a ladle, spread it out evenly and slowly cook 8 pancakes. In the meantime, keep the pancakes warm in the oven at 70 degrees.
Fill the pancakes with vegetables and serve with brown lentil dal.
