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

Ingredients:

• Pancakes:
• 1 cup garbanzo bean (chickpea) flour
• 1/4 tsp cumin
• 1/2 tsp salt
• Chipotle powder or cayenne pepper, pinch or two
• 3/4 cup water
• 3 Tbsp Metropolitan Market Extra Virgin Olive Oil
• Chutney:
• 1/3 bunch cilantro, finely chopped
• 1 medium avocado, diced
• 8 sprigs mint, finely chopped
• 2 Tbsp lime juice
• 1 inch piece fresh ginger, peeled and grated
• 1/2 to 1 serrano pepper, seeded and finely chopped
• Salt, to taste

Directions:

1. Combine the garbanzo bean (chickpea) flour, cumin, and salt in a bowl. Slowly whisk in water and 2 Tbsp olive oil to make a smooth pancake batter. Set aside to rest for 15-20 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 Tbsp olive oil into skillet and rotate pan to coat. Spoon 2 Tbsp of batter onto skillet. Cook for a minute or two, until bubbles form across pancake 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.
4. To serve, top each pancake with a spoonful of chutney.
5. Cook’s Tip:
6. Vary the dish by adding your own favorite toppings such as diced roasted vegetables, chopped fresh vegetables, and/or microgreens.