Chickpea flour pancakes with green peas
6 servings
40 minutes
Chickpea flour pancakes with green peas are a vibrant and aromatic dish of Pan-Asian cuisine that combines lightness and rich flavor. Chickpea flour gives the pancakes softness and a slightly nutty note, while green peas add freshness and gentle sweetness. Ginger and chili pepper add spiciness, creating a subtle interplay of aromas. These pancakes are perfect as a light snack or side dish to vegetable dishes. With their gluten-free base, they are an excellent choice for those on special diets. Served hot, garnished with fresh herbs, they pair wonderfully with yogurt or soy sauce-based dips. Their airy texture and golden crust make them not only appetizing but also indispensable in a collection of delicious and healthy recipes.
1
Drop green peas into boiling water for 2 minutes, then rinse with cold water and mash a little with a fork.
- Frozen green peas: 1 glass
2
Mix chickpea flour, salt, grated ginger, and finely chopped chili pepper. Gradually add water while stirring constantly. Also add green peas, finely chopped green onion, and dill. Mix everything and let it sit for 30 minutes.
- Chickpea flour: 1 glass
- Salt: to taste
- Grated ginger: 1 teaspoon
- Chili pepper: to taste
- Water: 1 glass
- Frozen green peas: 1 glass
- Green onions: to taste
- Dill: to taste
3
Fry the pancakes, cooking each side until golden brown.
- Vegetable oil: to taste
4
Place on a napkin to remove excess oil. Serve with vegetables.