5-ingredient chickpea pancakes with fennel and olives

Based on 10 ratings
Devan

Devan

Editor at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g chickpea flour
½ bulb fennel
60 g jarred pitted green olives
250 ml water
6 tbsp olive oil (divided)
1 clove garlic
15 g mint
salt
pepper
Metric
Imperial

Utensils

  • bowl
  • whisk
  • nonstick pan
  • cutting board
  • knife
  • spatula

Nutrition per serving

Cal
884
Protein
28 g
Fat
57 g
Carb
62 g
  • Step 1/4

    Whisk the chickpea flour, water, and a third of the olive oil. Season with salt and pepper and set aside.
    • 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

    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.
    • 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

    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.
    • 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!

    Top each pancake with half the fennel and olive mixture, mint, and any fennel fronds. Enjoy!