Chickpea and Turmeric Pancakes with Crushed Peas, Roast Butternut Squash and Tahini Dressing

Nr of servings
4
Difficulty Level
Chickpea and Turmeric Pancakes with Crushed Peas, Roast Butternut Squash and Tahini Dressing

Logo Thanks to Yes Peas !

 

Are you a sweet or savoury pancake person? If you’ve never been that keen on the savoury option, then let this be the dish to change your mind! This Indian inspired recipe will certainly have your guests asking lots of questions (in a good way of course). Packed with a variety of herbs and spices and that all important chickpea protein, it’s a dish that’s both healthy and delicious!

 

If this recipe turns out to be a big hit in the house (which we’re sure it will be) then you can also check out our Pea Pancake recipe for some more pancake inspiration!

Nr of servings
4
Difficulty Level

Ingredients

For the pancakes:
100 
g 
Chickpea (Gram) Flour
100 
g 
Birds Eye Peas
Birds Eye Garden Peas 375g
1 
tablespoon 
Olive Oil
1 
teaspoon 
Tumeric
1/2 
teaspoon 
Sea Salt Flakes & Freshly Ground Black Pepper
Vegetable Oil, for frying
For the Dressing:
300 
g 
Greek Yoghurt
1 
tablespoon 
Tahini
4 heaped 
tablespoon 
Chopped Fresh Mint and Coriander
1 
Garlic Clove, crushed
Zest and Juice of 1 Lime
For the Squash and Pea Filling:
½ Butternut Squash, peeled and chopped into 2cm cubes
1 
Large Red Onion, peeled and cut into wedges
1 
tablespoon 
Olive Oil
1 
teaspoon 
Cumin Seeds
1 
teaspoon 
Garam Masala
1/2 
teaspoon 
Chilli Flakes
250 
g 
Frozen Peas, cooked
Birds Eye Garden Peas 375g

Method

  1. To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk together.  Add 150ml of cold water and whisk to make a smooth batter.  Set aside for one hour.

  2. Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover with cling film and put in the fridge to chill.

  3. Spread the chopped squash and onion in a single layer in a baking tray.  Drizzle over the oil, then sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with salt and a little pepper. Roast for 25-30 minutes, turning the vegetables half way through until golden and tender.  Take out of the oven and mix in the peas.  Keep warm.

  4. To cook the pancakes, heat a non-stick frying pan over a high heat and add a little of the vegetable oil.  Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan so that the batter covers the base.  Cook until the pancake sets, this should take around a minute, toss the pancake and cook for about 10 seconds longer.  Transfer to a plate and keep warm by covering loosely with foil.  Repeat with the remaining batter until you have 4 pancakes.

  5. To serve, divide the roasted squash and red onion mixture between the pancakes and spoon over some dressing.  Lightly fold the pancakes over and serve immediately.