Chickpea Pancakes with dahl, raita and pickled red onions

Updated: Feb 11


 

Ingredients

(2 pers)


For the chickpea pancakes:

6 tbsp chickpea flour

1/2 leek

9 tbsp plant based milk (we used oat milk)

1 vegan egg (egg substitute*)

1 tsp black pepper

1 tsp salt

1/2 tsp psyllium husk


** egg substitute could be flax egg, chia eggs, aquafaba or pre-made egg replacer (we used pre-made egg replacer)




For the dahl:

1 medium/large green onion

3dl red lentils

2 tsp ground coriander

2 tsp ground cumin

1 tsp ground tandoori masala

1 tsp ground chili

500ml vegetable broth



For the raita:

3dl grated cucumber

1 small/medium red onion

150-200ml vegan cream

100ml vegan yoghurt

1 tbsp lemon juice

Salt and pepper




For the pickled red onions:

2-3 red onions

1dl water

2dl vinegar

1/2dl red wine vinegar

3-4 tbsp cane sugar

Salt and pepper



Topping:

Fresh coriander or parsley


How To Make:

Start by making the pickled red onions. Thinly slice the onions and place in a glass jar. Add water, vinegar, sugar, salt and pepper to a saucepan and bring it to boil. Turn of the heat and pour into the glass jar with onions. Let it cool off before putting a lid on it and once it's cooled off place in the fridge.


Grate the cucumber, chop up the onion and place in a bowl. Make sure to drain it so there's as little moisture left as possible. Add in the vegan cream and yoghurt and mix it well. Lastly add in the lemon juice, salt and pepper after taste. Place in the fridge when done.


Start cooking the dahl by making the vegetable broth. Chop up the onion and fry for a few minutes in a saucepan with olive oil. Add in the spices, mix well, then add in the lentils and fry for another few minutes. Pour the vegetable broth in and stir. Let it cook until the lentils have soaked up all the broth. Put a lid on the saucepan and set aside.


In a bowl add chickpea flour, psyllium husk, egg replacer and mix it. Add in the plant based milk of choice and mix it until it's smooth. Slice the leek in half and chop it up into thin slices. Then add the leek into to batter along with salt and pepper and mix it well. Put olive oil on a pan and turn it up to medium heat. Fry 6 small pancakes until golden and then serve them on a plate with dahl, raita and pickled red onions.


Enjoy!



6 views0 comments

Recent Posts

See All