Savory Chickpea Pancakes with Avocado, Mint, and Ginger Chutney Recipe

Savory Chickpea Pancakes with Avocado, Mint, and Ginger Chutney

Makes 8

Chickpea pancakes topped with flavorful chutney are simple and delicious. Top with roasted rainbow carrots and parsnips for extra flavor, color, and texture. To serve these as an appetizer or snack, make each pancake with about one tablespoon of batter.


  • Pancakes:
  • 1 cup chickpea (garbanzo bean) flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • Dash or two chipotle powder or cayenne pepper
  • 3 tablespoons extra virgin olive oil
  • Chutney:
  • 1 medium avocado, diced
  • 1/2 serrano pepper, seeded and finely chopped
  • 1/3 bunch cilantro, finely chopped
  • 8 sprigs mint, leaves picked and finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon grated, peeled ginger root
  • Kosher salt, to taste
  • Roasted vegetables, chopped small
  • Microgreens


  1. In a medium mixing bowl, combine chickpea flour, salt, cumin, and chipotle powder. Slowly whisk in 3/4 cup water and 2 tablespoons olive oil to make a smooth pancake batter. Set aside to rest 15 to 20 minutes.
  2. Combine all chutney ingredients in a medium bowl. For a smoother chutney, pulse ingredients in a mini chopper or food processor. Cover and chill.
  3. Place a large nonstick skillet over medium heat. Drizzle 1 tablespoon olive oil into skillet and rotate pan to coat.
  4. Spoon 2 tablespoons batter onto skillet to form each pancake. Cook a minute or two, until bubbles form across pancakes and edges begin to dry. Flip and cook until golden on both sides. Remove to a warm plate and cover with a towel while cooking remaining pancakes.
  5. To serve, place a spoonful of chutney on each pancake. If desired, top with chopped roasted vegetables and garnish with microgreens.


Amount Per Serving (based on 8 servings)
Calories: 120
Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 160 mg
Carbohydrates: 0 g
Fiber: 3 g
Sugar: 1 g
Protein: 3 g
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