How to Make Savory Spinach Chickpea Pancakes with Tomato Salsa
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In a bowl, whisk chickpea flour, water, turmeric, cumin, salt, and pepper until smooth.
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Fold in spinach and green onions.
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Heat a non-stick skillet over medium heat and brush with olive oil.
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Pour 1/4 cup batter into pan and cook for 2-3 minutes per side until golden; repeat for remaining batter.
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Mix chopped tomatoes, cilantro, and lime juice for salsa.
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Serve pancakes topped with tomato salsa.
Pro Tips for Perfect Savory Spinach Chickpea Pancakes with Tomato Salsa
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of chickpea flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Savory Spinach Chickpea Pancakes with Tomato Salsa?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Savory Spinach Chickpea Pancakes with Tomato Salsa?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for chickpea flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.