Tangy Chickpea Pancakes with Fennel, Tofu, and Olive Filling
These savory vegan chickpea pancakes are crispy on the outside, tender on the inside, and filled with a flavorful fennel-olive-tofu mixture. Topped with a tangy mustard sauce, they’re perfect for a quick and nourishing meal.
Allergens:Soy (from tofu)
Details
- Author: Hauke / Adapted by CuisineSavvy
- Cuisine: Hipster, Indian
- Course: Main
- Servings: 2
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Diet: Vegan
Nutritional Values
This vegan, gluten-free dish uses chickpea flour for protein and fiber, tofu for extra plant-based protein, and fresh fennel and olives for flavor and micronutrients. The tangy mustard sauce adds a flavorful and low-sugar finish, making this a quick, nutrient-dense meal.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 346 kcal (approx.) | -- |
| Total Fat | 10 g | 13% |
| Saturated Fat | 1.5 g | 8% |
| Sodium | 350 mg | 15% |
| Dietary Fiber | 7 g | 25% |
| Total Sugars | 3 g | -- |
| Protein | 14 g | 28% |
Ingredients
Instructions
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Tangy Chickpea Pancakes with Fennel, Tofu, and Olive Filling These savory vegan chickpea pancakes are crispy on the outside, tender on the inside, and filled with a flavorful fennel-olive-tofu mixture. Topped with a tangy mustard sauce, they’re perfect for a quick and nourishing meal. Ingredients [ ] Filling: [ ] 1/2 tsp olive oil [ ] 1/2 small fennel bulb, sliced [ ] 3 oz firm tofu, crumbled [ ] 5 pitted olives, sliced [ ] Handful fresh basil [ ] Salt and pepper to taste [ ] Pancakes: [ ] 1/3 cup chickpea flour [ ] 1/3 cup water [ ] 1/2 tsp olive oil [ ] Pinch of salt or garlic salt [ ] Sauce: [ ] 1 tbsp vinegar [ ] 1 tbsp water [ ] 2 tsp mustard [ ] 1/2 tsp maple syrup [ ] Salt and pepper to taste Instructions [ ] 1. **Prepare the Filling:** [ ] 2. Cut the fennel bulb into thin slices. Slice the olives. [ ] 3. Heat a pot over low heat and add 1/2 tsp olive oil. Sauté the fennel slices for about 7 minutes. After a couple of minutes, crumble in the tofu with a splash of water. Add the sliced olives. Stir occasionally, making sure the tofu doesn’t stick. Season with salt and pepper. [ ] 4. **Make the Pancakes:** [ ] 5. In a bowl, combine chickpea flour and a pinch of salt or garlic salt. [ ] 6. Pour in the water while mixing thoroughly with a fork or whisk until you have a smooth batter. [ ] 7. Heat a pan over medium heat and add 1/2 tsp olive oil. Pour in half the batter to form a pancake. [ ] 8. Fry the pancake for about 4-5 minutes, then flip and fry for another 4-5 minutes until crispy(ish). Repeat with remaining batter. [ ] 9. **Prepare the Sauce:** [ ] 10. In a small bowl, mix the vinegar, water, mustard, and maple syrup. Season with salt and pepper to taste. [ ] 11. **Assemble and Serve:** [ ] 12. Plate the chickpea pancakes. [ ] 13. Top with the fennel-olive-tofu mixture. [ ] 14. Sprinkle fresh basil leaves on top. [ ] 15. Drizzle generously with the mustard sauce. [ ] 16. Serve immediately and enjoy the tangy, savory flavors! https://www.cuisinesavvy.com/recipe/tangy-chickpea-pancakes
External Recipes
- Chickpea Pancakes With Fennel & Olive (Health Score: 88)
HealthScore: 88
High in plant-based protein, fiber, and micronutrients, this meal supports metabolic health, is minimally processed, and uses anti-inflammatory ingredients. Minor deductions for light frying and small amounts of salt and oil.