Name: Savory Chickpea Veggie Pancakes
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1.75 cups finely chopped vegetables (such as onion zucchini, bell pepper, cauliflower, carrots, green beans, sweet potato etc); 0.25 cup chopped cilantro (or use other herbs such as parsley or basil); 0.25 teaspoon turmeric (optional); 0.25 teaspoon black pepper; 0.5 teaspoon kala namak (Indian sulfur salt for eggy flavor); 1 cup chickpea flour (or 1 1/4 cup gram flour); 2 tbsp rice flour (or fine semolina flour (semolina is not Glutenfree) Or use more chickpea flour); 0.25 teaspoon baking soda; 1 cup water; null null neutral oil; 0.5 cup vegan cheese shreds; 0.5 cup finely chopped greens (such as spinach or chard); null null vegan mayo; null null vegan hollandaise; null null sliced tomatoes; null null vegan bacon; null null vegan toast (or your favorite homemade whole wheat sandwich bread)

Instructions

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1

Chop the finely chopped vegetables (1.75 cups) very finely, or process them in a food processor until evenly chopped. Transfer to a bowl.
2

In a separate bowl, whisk together the chickpea flour (1 cup), rice flour (2 tbsp), kala namak (0.5 teaspoon), turmeric (0.25 teaspoon), black pepper (0.25 teaspoon), and baking soda (0.25 teaspoon).
3

Add the dry mixture to the bowl with the finely chopped vegetables (1.75 cups) and toss well. Pour in water (1 cup) and mix until no dry flour remains. Fold in the vegan cheese shreds (0.5 cup) and finely chopped greens (0.5 cup), if using.
4

Let the batter rest for 5 minutes. Heat a skillet over medium heat.
5

Add a little [as needed neutral oil] to the hot skillet. Spoon spoonfuls of batter to form thick pancakes and cook for 3-4 minutes per side, until golden.
6

Serve as is with chutneys or dips, or make a sandwich with [as needed vegan toast], [as needed vegan mayo], [as needed vegan hollandaise], [as needed sliced tomatoes], and [as needed vegan bacon].