5-ingredient chickpea pancakes with fennel and olives
Ingredients
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bowl, whisk, nonstick pan, cutting board, knife, spatula
Nutrition per serving
Step 1/ 4
- 250 g chickpea flour
- 250 ml water
- 2 tbsp olive oil
- salt
- pepper
- bowl
- whisk
Whisk the chickpea flour, water, and a third of the olive oil. Season with salt and pepper and set aside.
Step 2/ 4
- ½ bulb fennel
- 1 clove garlic
- 60 g jarred pitted green olives
- 15 g mint
- 2 tbsp olive oil
- salt
- pepper
- nonstick pan
- cutting board
- knife
- spatula
Thinly slice the fennel (setting any fronds aside for garnish), chop the garlic, and halve the olives. Roughly chop the mint and set aside. In a nonstick pan over medium heat, add half of the remaining olive oil. Fry the fennel until translucent, approx. 8 min. Season with salt and pepper and add the garlic, olives, and a third of the mint. Continue to sauté until fennel is soft but not mushy, approx. 5 min. more. Remove from heat and set aside.
Step 3/ 4
- 2 tbsp olive oil
In the same pan, add some of the remaining olive oil and half of the chickpea batter. Fry for approx. 5 min. then flip and fry for another 5 min. Remove and add more olive oil and repeat with the remaining half of the batter.
Step 4/ 4
Top each pancake with half the fennel and olive mixture, mint, and any fennel fronds. Enjoy!
Enjoy your meal!
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