5-ingredient chickpea pancakes with fennel and olives

5-ingredient chickpea pancakes with fennel and olives

Based on 23 ratings
In app
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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

Utensils

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

Nutrition per serving

Cal884
Fat57 g
Protein28 g
Carb62 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!

  • Enjoy your meal!

    5-ingredient chickpea pancakes with fennel and olives

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