Chickpea Vegetable Pancakes with Yogurt and Urfa ~*Recipe ReDux*~

22 Apr


This month’s Recipe ReDux theme is ‘Spring Cleaning:’

“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.” 

Some hidden ‘treasures’ that I found in my kitchen include: pine nuts, canned pineapple, chocolate balsamic vinegar, amarena cherries, anchovies and anchovy paste, and capers. If anyone has suggestions for what to do with some of these ingredients please let me know in the comments. These ingredients have been patiently waiting to be used for a long time now.

Ultimately, I decided to focus my attention on the chickpea flour that has been hanging out in my pantry. I purchased chickpea flour earlier this year after seeing the savory chickpea and leek pancakes with yogurt in the January 2015 Bon Appetit issue. I used the chickpea flour once to make this awesome Squash-Crusted Pesto Pizza, but had yet to use it for the recipe that I initially purchased the flour for.

These chickpea pancakes are a great option for a quick weeknight dinner or as an alternative to the classic potato pancake (latke) during the Channukah season. I used chopped leeks (onion would work just as well) and some grated sweet potato, but any vegetable combination (or cheeeeese) would work. The batter consists of egg, water, a little oil, chickpea flour, baking powder, and some salt. Whisk everything together and then start flipping those ‘cakes. They’re gluten-free, ya’ll.

Serve the pancakes with plain yogurt and a vegetable side for a balanced meal.

My friend recently returned from a trip to Turkey, and she brought me back a special spice called urfa. Funny enough, I just tried urfa for the first time a few weeks ago when I was in Philly eating at Zahav restaurant.  It is an oily spice consisting of dried chiles (read more about urfa over at Serious Eats). It reminds me of tamarind in that the spice is slightly sweet.  I sprinkled the urfa over the yogurt and pancakes and it was delicious! I want to try adding the spice to popcorn next.

I still have some chickpea flour left. Maybe I will try a sweet version of these pancakes (with mashed banana or grated carrot?!), or I will take a stab at making socca, a type of flatbread made using chickpea flour.

Chickpea Vegetable Pancakes with Yogurt and Urfa ~*Recipe ReDux*~

recipe adapted from Bon Appetit 

  • 6 tablespoons olive oil, divided
  • 1 medium leek, white and pale-green parts only, chopped
  • 1 cup grated peeled sweet potato (or carrots or winter squash such as butternut or kabocha)
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¾ cup chickpea flour
  • ¼ teaspoon baking powder
  • ½ cup plain yogurt
  • ½ teaspoon urfa (or za’atar, sumac, or cumin)
  • salt and pepper

Heat 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high. Add the leek, season with salt, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add the grated sweet potato. Cook, stirring often, until the sweet potato  is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve.

Meanwhile, whisk ½ teaspoon kosher salt, egg, chickpea flour, baking powder, 1 tablespoon. oil, and ½ cup water in a medium bowl;  let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.

Heat 1½ tablespoons oil in reserved skillet over medium-high. Add batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼” thick. Batter should spread easily—if it doesn’t, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Repeat with another 1½ tablespoons oil and remaining batter. Serve pancakes topped with yogurt, urfa, salt, and pepper.


3 Responses to “Chickpea Vegetable Pancakes with Yogurt and Urfa ~*Recipe ReDux*~”

  1. nutritionbudgeteer April 23, 2015 at 6:18 pm #

    I have never heard of or tried urfa before. Thanks for the education. I’ll have to keep an eye out for it. Love trying new spices.

    • figsinmybelly April 24, 2015 at 3:25 am #

      Isn’t it fun to explore different spices?! I will have to keep experimenting with my urfa because I have so much of it now!


  1. Roasted Romanesco & Green Cauli | Figsinmybelly - April 27, 2016

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