Burritos and quesadillas are one way that I can dish up legumes (usually black beans in those examples) and be met with delight, rather than mild despair. I am pleased to say that this dish is another.
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| Chickpea pancakes with a lentil-vegetable filling |
Mr Bite wasn't the only one to enjoy this. I loved it too, and it highlights how simple ingredients can be combined to make a great meal. It also felt a bit special to eat, even though the pancakes are easy to whip up. My previous experiences with chickpea pancakes have been positive too, and I find them sturdier to make and flip than the regular variety.
My pictures don't do this dish justice, but they are a testament to the mid-week nature of this recipe. I made it on a whim a month or so ago, and snapped photos just before we ate. It is very much a 'real world' dinner! I'm looking forward to trying other variations in the future, and will strive for better lighting on takes two and beyond.
Chickpea pancakes with a lentil-vegetable filling
An easy, delicious lentil dish (even for those who don't like lentils)
Vegan and gluten free
Serves 3
Author: Bite-sized thoughts
Ingredients
For the lentil filling
1 tsp olive oil
1 brown onion, diced
1 small-medium eggplant, diced
1 medium zucchini, diced
1-1/2 cups cooked lentils
1 tsp cumin
1 tsp mild paprika
Pinch of salt
For the pancakes
1 cup chickpea (besan) flour
1 cup vegetable stock
1 tbsp lemon juice
Oil, if needed, for cooking
Method
For the lentil filling
Heat a large saucepan over medium-high heat. Add the oil and onion and saute until golden, a few minutes. Add the eggplant and zucchini and cook for a further 5 minutes, stirring regularly.
Add the cooked lentils and seasonings to the vegetable mix and reduce heat to low. Leave over low heat, uncovered, while you prepare the chickpea pancakes.
For the pancakes
In a mixing bowl, combine the chickpea flour, stock and lemon juice. Whisk well to combine.
Heat a non-stick pan over medium heat and drizzle with oil if desired. Depending on the size of your pan and your desired pancake thickness, pour 1/4 to 1/2 cup of batter into the pan and tilt to distribute evenly. Allow to cook until bubbles appear on the surface, approximately 4 minutes. Flip and cook on the other side until golden, 3 to 4 further minutes. Repeat for the other pancakes.
To serve
Ladle some of the lentil mix into each pancake and fold over or roll up to serve.
Do you need to smuggle lentils past anyone in your life?
Thankfully the.boy does love legumes, or I don't know how we would survive!! These savory pancakes sound so good and i love the filling!
ReplyDeleteI suspect it could be a make or break relationship issue for some! I'm glad your food sneaks don't have to extend to legumes :)
DeleteSounds like you are slowly easing lentils into the meal rotation - well done on rising to the challenge - this looks great - I made regular pancakes a few years back with a lentil and potato mixture - this looks a little like it and I am sure that it would work well in chickpea pancakes too - luckily we all love lentils and beans including sylvia though she prefers hers rather plain
ReplyDeleteI think Mr Bite would like a lentil and potato mixture even more actually - that is a great idea.
DeleteTruth be told, I think I like lentils best plain too, but I'm prepared to rise to seasonings if it facilitates family dinners :)
I am also a lentil lover! I can't imagine not liking them. Legumes wrapped in legumes like this dish are perfect for me.
ReplyDeleteLegumes wrapped in legumes - I love that phrase :)
Deletelol - well I've finally got my hubby enjoying legumes - especially lentils - but I still have to smuggle veggies.
ReplyDeleteI love using besan flour for "omelettes", haven't tried as a 'pancake' but prob cause i'm not a fan of savoury pancakes to be honest
I rarely have them actually (savoury pancakes that is), but I'm definitely fonder of pancake anything than 'omelettes' (real or otherwise) :)
DeleteWow Karie. Thats a surprise. I didn't know chickpea flour with a bit of water would make a pancake. I always have to hide vegies and legumes when I cook!
ReplyDeleteI'm glad I'm not the only one faced with the challenge of hiding things!
DeleteChickpea flour is quite magical, I definitely recommend trying it in pancake form. I like stock for flavouring, but plain water works too.
I like chickpea pancakes, at least from the one and only time I have made them. I should make them again - I have a huge bag of chickpea flour.
ReplyDeleteIt does tend to come that way doesn't it! You could get a lot of pancakes out of it, I'm sure ;)
DeleteThose pancakes must be so good seeing as they're made with chickpea flour and stock. I loved your story of carrying the three-tiered cake out to the backyard - it's so stressful being in charge of the cake and we all know, if anything goes foul, there are no backups! xx
ReplyDeleteThanks Charlie! It was a very worrying moment half way through the carrying journey :) Still, at least I didn't have to transport a titanic cake across town like you did - the house to the backyard was as much as I could cope with!
DeleteOh man these look amazing! I love chickpeas, but have never made them into pancakes before! What a lovely idea! Looks healthy and tasty!! YUM
ReplyDeleteThanks Cailee! I do highly recommend chickpeas as pancakes - and chickpea flour in general :)
DeleteI will admit to not having many meals like this in the past but this one really calls me. I loved it so much I had to pin it. :)
ReplyDeleteThat's wonderful to hear :) Thanks Maureen!
DeleteOh yum, I love this kind of meal! So warm, comforting and nourishing. We've said it before, but we would have been perfect housemates :)
ReplyDeleteDefinitely :) We would eat very well!
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