TASTE THE RECIPE

Green Vegan Chickpea Pancake with Avocado, Vegan Pesto

 
TIME

15''
DIFFICULTY
Chef
Easy
 
 
VEGETARIANS
 

 
 
INGREDIENTS

(serves 4)

100 g chickpea flour
300 ml water
1 pinch salt
2 handfuls fresh parsley and basil
Olive oil, for frying

Filling
2 avocado
2 spoons vegan pesto
lettuce, baby spinach o rocket salad
2 tomatoes, sliced

PROCEDURE

Mix chickpea flour, water, salt and herbs in a blender. Leave to rest for
about 1 hour (or up to 48 hours in a sealed jar in the fridge).

Heat olive oil in a non-stick pan on medium heat. Add a thin layer of batter and tilt the pan around to make sure it is evenly distributed.

Wait 30-60 seconds for the batter to solidify and bubbles start appearing. Carefully loosen the sides with a spatula before flipping the pancake. Slide it onto a plate when both sides are golden. Fry the remaining the pancakes.



DISH PREPARATION

Divide the avocado and discard the stone. Mash the flesh with a fork. Add avocado on one side of each pancake, drizzle with pesto, add lettuce, and cherry tomatoes and fold it like an omelet. Enjoy!


 

 

 
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