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VetoMeato: Recipe of the Week - Chickpea Pancakes

How’s Veganuary going? Need some recipe inspo? Try this Italian speciality courtesy of VetoMeato

Chickpea pancakes, or Farinata as they are traditionally known in parts of Italy, are a thin crepe-style street food dish made from gram flour. Thought to have originated in Genoa, they have become a ‘tipico’ food of the Ligurian coast. This recipe is adapted to create a lighter version and does not require any baking.

Using a bare minimum of store-cupboard staples, they are quick and straightforward to make. They are completely moreish and this topping uses all the greens that are best right now. A small, nonstick frying is crucial to ensuring they are crisp and even and don’t be shy with the use of sunflower oil as you fry each one.

Have any topping left over? It’s great with spaghetti for a hearty dinner.

Italian Chickpea Pancakes with Seasonal Greens, Lemon and Almonds

Makes: Approximately 10 pancakes

Takes: 5 minutes prep/15 minutes to rest the batter/5-10 minutes to fry



150 g chickpea (gram) flour - available in Holland and Barrett and other health food shops

Handful of dried oregano

250 ml water

Salt and pepper

50ml of sunflower oil


Half a red onion

150g purple sprouting broccoli

150g cavolo nero

1 large courgette

1 clove of garlic

Juice of 1 lemon

Zest of 1 lemon

Handful of mint leaves

Handful of flaked almonds

Sprinkle of red chilli flakes

1 tin of butter beans, drained and rinsed

Sunflower oil for frying

Vegan yoghurt to dress and serve


● Put the flour in a large mixing bowl and slowly add the water whilst whisking

● Add the oil and continue to whisk gently until the batter is smooth. Set aside for 15 minutes

● Whilst the batter is resting, make your topping

● Finely slice your clove of garlic. Half the onion and slice thinly lengthways. Slice courgette into 1/2cm slices

● Remove the tough end of the cavolo nero and slice into 1cm pieces. Remove tough ends of the purple sprouting broccoli and slice thinly. Pick 8 mint leaves and chop finely

● Put a frying pan onto a low-medium heat with 2 tablespoons of oil

● Put the garlic and flaked almonds into the pan and cook gently without burning. Once browned, turn the heat up medium heat and add the broccoli, courgettes and cavolo nero. Season with salt, pepper and a sprinkle of chilli flakes. Cook slowly rather than stir frying. The vegetables should take 8 minutes or so

● Halfway through add the butter beans, lemon juice and lemon zest. Once cooked, set aside and keep warm

● Take your small frying pan, add a generous tablespoon of oil. Put on a medium heat

● Add ⅔ of a ladle of batter to the small frying pan. The pancake batter should thinly and evenly coat the pan.Gently swish it round as you would a pancake and once even, cook for approx 1 minute without moving or jiggling around

● Once the edges are crisp, lift to check the underside. When it is a deep golden colour, flip and cook the other side for another minute

● Once that side is equally golden, remove from pan and repeat the process

● Top each pancake with the vegetable mixture, extra fresh mint, red onion slices and lemon zest. Serve with a drizzle of vegan yogurt. Eat immediately!

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