Courgette, chickpea and herb pancakes | Ottolenghi 20

We're celebrating 20 years of Ottolenghi and so we're focusing each week on a key Ottolenghi ingredient that we use, love and want you to try. This episode is all about Chickpeas!

The humble chickpea is so versatile and we use it for everything from hummus and falafel to soups and salads, dips and crispy deliciousness. This week Yotam is showing a super simple vegan dish of chickpea and courgette pancakes made with both chickpeas and chickpea flour.

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Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Don Nelson

[suhaskhamgaonkar]

In Indian cuisine there are so many variations of this pancake! We never need to use eggs in our pancakes, fritters, etc and we create a myriad of these pancakes using mixture of various lentils, millets, rice, wheat flours and spices, herbs, veggies. It’s so abundant in flavor and nutrition. The older I’m getting in age more I am appreciative of the cuisine of my roots and the ingredients used. Thank you Yotam Ottolenghi! I’m happy to see you including these ingredients in your dishes.

[KimMayroze]

I cooked this recipe today and it was truly delicious. I like the fact that it is very versatile, so I substituted the chickpeas with sweet corn and the cilantro and mint for parsley. I also added one grated carrot in addition to the courgettes. I loved the spices (I excluded the cinammon) and the flavor of the chickpea flour was good. Thanks for introducing me to a delicious and flexible vegan recipe! Next time I'm considering making it with cabbage and other veggies.

[beppesantino]

I will definitely be trying these. Thank you for the endless supply of delicious dishes Mr Ottolenghi.

[fjordhellas]

What a wonderful team you make and Yotam shines with his lovely team. Greetings from Norway.

[caitlinhoey]

Can’t wait to make these for my vegan nephews! Thanks for sharing :)

[ganzeeboy]

These are amazing so easy to make and super tasty. I've found rice flour works better than corn starch/flour as well as adding grated carrot to the veggie mix.

[boblambert]

I shall be making these using coconut yogurt, I think it will complement the spices very nicely.

[sandramontagnier]

This was delicious! The herbs were perfectly balanced. Thank you

[HeatherinherKitchen]

This is one poached egg and holly away from my dream breakfast!!!! 🤍

[verenamartini]

So good! I have made them twice already, and they have been acclaimed, tasty, easy, well balanced flavors and a perfect texture! THANKS

[isabelthomson]

Made this tonight and wow it's amazing so delicious will definitely be making this regularly

[trudybongers]

Thanks for your recepices dear mr. Ottolengi.. greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷

[trishgibbons]

Oh my, that looks delicious...
Thank you xx

[tracyehrenberg]

to the humble chickpea!!! I love them in all forms. can't wait to make these, with vegan yoghurt ; )

[catherinekiss]

I love this recipe. It turned out fabulous. Thankyou 😊

[mikyroelands]

Great recipe and gluten free! Yeh! Hello from Greece!❤ 🏖️

[marilyn]

They'd make great veggie waffles as well.

[jontrewfrombarry]

We have lots of courgettes in our garden so I made this recipe. A few tips. Make sure you squeeze as much water as you can out of the grated courgette/zucchini. If you don't your mixture will be too runny and you might have to add more flour ( but thats not the end of the world). I liked a little more chilli . When I made it again increased the chilli to 2 small fresh green chillies' but it depends on what variety you use. I left out the cinnamon but I grated two cloves of garlic into the mix which I think improved this great recipe. (Thank you Yotam) Does anyone have any other variations on this recipe?

[alidapc]

I don't fry anything. What I do is brush a little oil on a non-stick pan or griddle & they turn out well.

[Louischerfig]

just tapping that metal spatula on the non-stick pan like it's god damn 1999, smfh??!!!!?!?!?!