These hearty and savory Chickpea Pancakes with Garlic Spinach and vegan Feta filling make a delicious and healthy protein-filled and fiber-rich breakfast or brunch recipe. They are so easy to make using wholesome ingredients and are dairy-free, gluten-free, and absolutely delicious!
Savory Chickpea Flour Pancakes Stuffed with Garlic Spinach and Vegan Feta
Gluten-free and packed with protein, fiber, and nutrition, chickpea flour pancakes come in many variations across the world, from Indian besan chilla to French socca to Italian farinata. Just as for lentil pancakes, you basically only need 2 ingredients (chickpea flour and water) for the batter, however, depending on the recipe and desired result, you can add other ingredients to change the texture and flavor. So if you are looking for an easy, healthy and hearty breakfast or quick lunch or dinner recipe, these filling chickpea pancakes are exactly what you need. Pair them with a tall glass of Green Smoothie Celery Juice and you will be unstoppable!
The Best Stuffed Chickpea Pancakes Recipe
Instead of using wheat flour, this recipe calls for chickpea flour (also called garbanzo bean flour or gram flour) which is a healthier, low-calorie alternative. It has a mild beany and nutty flavor and a thicker, stickier texture when made into a batter. This will allow you to make pancakes without the use of eggs or other binders. I added salt and curry powder to give a nice flavor- but you are free to use other seasonings and spices that you like!
Savory Pancake Filling
The savory garlic spinach filling is perfect for these pancakes! It is made creamy with the use of tahini while the whole chickpeas add a nice texture. I also added vegan feta for some pops of salty and tangy goodness! I am sure you will love it! However, feel free to use other types of fillings too. You can try it with Pulled Mushrooms with Tzatziki Sauce and Coleslaw, Falafel with Hummus, Vegan Creamy Mushrooms, Creamed Spinach, Vegan Scrambled Eggs, Chickpea Tuna Salad or leftovers of Roasted Veggies or Chickpea Curry.
Sweet Pancake Topping Ideas
You can also make a sweet version by slathering the pancakes with peanut butter, banana and jelly. Or stuff them with dairy-free Greek yogurt or Vegan Nutella, fresh fruits and berries and drizzle with maple syrup or melted chocolate chips – Yum!
Ingredients Needed
For the Chickpea Pancakes
- Chickpea flour: this is ideal for making thick and fluffy tortilla-like pancakes that are perfect for stuffing.
- Salt: to taste. If you like to give the pancakes a nice eggy flavor, you can also use Kala Namak or black Himalayan salt.
- Baking powder: this will help fluff the pancakes up so they do not end up too dense.
- Curry powder: this is optional but will add a warm and earthy flavor to the pancake batter. You can use other spices like turmeric or paprika.
- Dairy-free yogurt: to give the pancakes a softer texture. You can also use non-dairy milk or just add more water if you do not have this.
- Water
For the Garlic Spinach
- Olive oil: or other vegetable oil + more to cook the pancakes.
- Aromatics: I used chopped onion and garlic as a savory base for the filling.
- Spinach: you can use either frozen or fresh. Other greens like arugula, chard and kale will also work for this recipe.
- Chickpeas: rinsed and drained.
- Tahini: this thick sesame paste will add tons of nutty and earthy flavor to the filling! You can buy it or make it yourself through this link. Alternatively, you can use cashew butter or almond butter.
- Salt and pepper: to taste
- Vegan feta: this is optional, but who does not love cheese on their savory pancake right? You can also use other dairy-free cheese like vegan parmesan or cashew ricotta cheese.
- Fresh parsley: optional for garnish. You can also use cilantro, scallions or chives.
How to make Chickpea Pancakes
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can then find the full recipe with the exact measurements in the recipe card below!
Step 1: Prep the pancake batter and filling
Simply whisk together all ingredients for the chickpea pancakes to form a smooth batter. Then set aside for 15 minutes to thicken (if the batter becomes too thick, add more liquid).
Meanwhile, prep the filling. To do this, sauté onion and garlic. Add spinach, chickpeas and tahini and simmer for 2-3 minutes (add a little water if needed). Season to taste with a pinch of salt and black pepper.
Step 2: Cook the pancakes
Heat a little oil in a non-stick pan or cast iron skillet over medium-high heat. Once hot, pour in some batter and spread it out evenly. Once the bottom of the chickpea flour pancake is golden brown and firm, gently flip it and cook the other side too. Repeat the process with the remaining batter.
Step 3: Cook the pancakes
Top your savory pancakes with the garlic spinach chickpea filling, vegan feta, fresh parsley and wrap them up. You can also serve these with creamy dips and spreads such as Hummus, Baba Ganoush, Guacamole, Aioli, Herb Dip, or Cashew Ricotta. Enjoy!
Tips when making Vegan & Gluten-free Pancakes
- If the pancake batter becomes too thick, add more water or dairy-free milk. Same with the garlic spinach filling.
- Let the pancakes cook on one side for about three minutes, or until golden and crisp. You will know if it is perfectly cooked once it slides off the pan easily. If it sticks when you try to flip it, let it cook for a few more seconds.
- Place the filling into pancakes while they are still warm as they can break easily once they have cooled down. If you are making a big batch, place the cooked pancakes in a warm oven to keep them pliant.
- I prefer the pancakes to be thin, like socca, farinata or tortillas. However, you can also make them as thick as you like and enjoy them without the filling.
Storing Notes
The pancakes taste best when freshly made! You can store leftover pancakes in an airtight container stored separately from the savory spinach filling for up to 2 to 3 days in the refrigerator. Then reheat in a skillet, microwave, or briefly in the oven.
These Chickpea Pancakes with Garlic Spinach and Feta are:
- Easy to make
- Naturally gluten-free
- Dairy-free
- Eggless
- Nutritious
- Protein-packed
- Fiber-rich
- Filling
- Hearty
- Delicious
More hearty Vegan Pancake, Wrap and Tortilla Recipes to try
- Red Lentil Pancakes
- Chinese Scallion Pancakes
- Vegan Crunchwrap Supreme
- Spinach Wraps with Cashew Cheese
- Veggie Wraps with Hummus
- Vegan Egg Salat Breakfast Burritos
- Sweet Potato Quesadillas
- Homemade Tortillas
- Homemade Spinach Tortillas
- Mexican Tortilla Casserole
- Enchiladas with Beans
- Vegan Omelet
- Aloo Paratha
Recipe Video
If you try this easy vegan Chickpea Pancake recipe, feel free to leave me a comment and a review! And if you take a picture of your dish and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking! 🙂
Savory Chickpea Pancakes with Garlic Spinach and Vegan Feta
Author:Ingredients
Chickpea Pancakes
- 1 cup (120 g) chickpea flour
- ½ tsp salt or 1 tsp Kala Namak
- 1 tsp baking powder
- 1 tsp curry powder or other seasonings (optional)
- 1 cup (240 ml) water or a little more if needed
- ½ cup (120 g) dairy-free yogurt or add more water or plant milk instead
Garlic Spinach
- 1 tbsp olive oil or other vegetable oil + more to cook the pancakes
- 1 onion chopped
- 2 cloves of garlic chopped
- 7 oz (200 g) spinach frozen or fresh
- 14 oz (400 g) can chickpeas 1 ½ cup (240 g) rinsed & drained
- 3 tbsp tahini sesame paste
- salt and pepper to taste
- ⅓ cup (50 g) vegan feta optional
- fresh parsley optional for garnish
Instructions
*Note: Check out the recipe video + step-by-step photos above!
- Place all the ingredients for the pancake batter in a bowl and stir until smooth. Set aside for 15 minutes to thicken (if the batter becomes too thick, add more water).
- Meanwhile, prepare the filling. Heat the oil in a pan and sauté the onion for 2-3 minutes until translucent. Then add garlic and sauté for another minute. Add spinach, chickpeas and tahini and simmer on low heat for 2-3 minutes (add a little water if needed). Season to taste with salt and pepper.
- Now cook the pancakes. First, heat a little oil in a non-stick pan or skillet over medium-high heat. Once the pan is hot, pour some batter into the pan and spread it out evenly. Once the bottom of the pancake is golden brown and firm and you can move it easily (after about 2-3 minutes), carefully flip it and bake from the other side for 1-2 minutes (if it still sticks to the pan, cook it longer). Repeat the process with the remaining batter.
- Place the pancakes on a plate, top with the garlic spinach chickpea filling and vegan feta, and carefully fold one side over the filling while they are still warm (when the pancakes cool, they become firmer and can break easily).
- Garnish with parsley if desired and enjoy! You can also serve some creamy dips such as hummus, guacamole, aioli & more with these.
Notes
- The pancakes taste best when freshly made. Leftover pancakes will keep in an airtight container stored separately from the filling for up to 2-3 days in the refrigerator. Then reheat in a skillet, microwave or briefly in the oven.
- More helpful tips and information about this recipe, including ideas for other fillings, are mentioned in the blog post above!
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