Chickpea Flour Pancakes (Egg Free) with Eggplant Puree and Wild Rice Salad

 

It’s late Autumn, and although we have some beautiful days – a long lingering warm Autumn – the evenings can be cool. Winter is not yet poking its head around the corner but we are all aware that it is coming. Winter doonas are on the bed. The warm coats, PJs and dressing gowns are released from their Summer storage. Throw rugs are ready for snuggling up on the couch as we sip warm drinks or cups of soup in the evenings.

Chickpea Flour Pancakes are just perfect for evening meals – topped with any imaginable toppings, from curries to sautés to Wintery salads. Just a note of warning, these are not like wheat-flour based pancakes or crepes, quite different in flavour and texture in fact. But so delicious and full of protein.

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Cauliflower and Parmesan Farinata | Egg-Free

I haven’t cooked Farinata for so long, years in fact – so long that I have forgotten how good it is. So it is back on the menu, with cauliflower, onions and parmesan. Farinata tastes a little like an omelette, and cooked right, it will slide right out of the pan. Served in wedges or squares with a salad (and some Celeriac Chips!), it makes a lovely lunch or light evening meal.

The idea for this farinata came from Ottolenghi’s recipe for Cauliflower Cake in Plenty More. That recipe uses eggs and I wanted to make something with similar flavours. So this recipe for farinata was created.

Ottolenghi says that cauliflower needs more attention. He says that it’s one of the most magnificent of all vegetables and is as versatile as potato. I reckon he is right.

Similar recipes include Farinata with Tomatoes and Cheese, Farinata with Onions and Tomatoes, and Making Socca, Pudla and Farinata.

Or browse our Farinata dishes, Cauliflower recipes and all our dishes from Plenty More.

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Eggfree Crespeou | Vibrant Layered Chickpea Pancakes

Crespeou (pronounced cres-PAY-oo) is a Provencal (France) layered dish normally composed of mini-omelettes filled with herbs and vegetables, and then layered in alternating colours. I make my usual chickpea flour pancakes/pudla/cheela instead of omelettes, to make the dish egg-free. It is a simple technique using common ingredients to produce a vibrant savoury cake.

Prepared in advance, the dish can be served hot or cold. Serve warm with a tomato and red onion salad, or, even better, wrap in foil, refrigerate and serve next day. Take it on picnics and to potlucks.

Similar dishes include Sweetcorn, Spring Onion and Chilli Pancakes, Farinata with Tomatoes, Onions and Cheese, Socca, and Pudla with Green Coriander.

Browse all of our Provencal recipes, French recipes and Chickpea Flour Pancakes recipes.

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Herb and Walnut Fritters

These Iranian fritters are herbaceous and delicious. They are a perfect snack at afternoon tea time, or make a great lunch with flatbreads and fresh salads.

We make our herby fritters with a chickpea flour base rather than eggs. With a little eno or baking soda for aeration, it is the perfect replacement for eggs in this type of recipe.The inspiration was Ottolenghi’s dish in his book Simple. They are very easy to make and utterly delicious. These fritters are a bit of a fridge raid – use whatever soft herbs you have to hand.

Similar recipes include Rosti with Goat’s Cheese and Chives, Spinach Fritters, Vegetable Fritters, and Chickpea Flour Fritters and Pancakes.

Browse all of our Fritters and all of our recipes from Simple. Or explore all of our Mid Summer recipes.

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Collection: Farinata, Socca, Pudla, Cheela, Giant Pakora – Making Chickpea Flour Pancakes

Many parts of the world have pancakes, fritters, or thicker, baked “pan” cakes that are made from chickpea flour and water. In these variations, an infinite array of flavourings are added to the base – spices and herbs; thinly sliced vegetables such as onion, tomatoes, and zucchini, beans sprouts; coriander leaves to give a fresh crisp punch; basil or parsley oil is a terrific addition.

The various versions of the chickpea pancake – farinata in Italy, socca in France, pudla or cheela in India – are often found in the streets of cities and at roadside stalls in the rural areas. They are served on parchment paper or piece of banana leaf, and devoured hot on the spot.

The batter can be made several days before using, so plan ahead and use spare moments to mix the batter, ready for a quick snack or a mezze dish.  Mix up a double amount, and make pancakes one day, and baked chickpea pizza a day or two later. Divine.

See below for a range of pancake recipes made from chickpea flour batter. Or browse all of our Farinata and Pudla. Alternatively, explore our other Late Autumn dishes.

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Okra and Cauliflower Pakora

Are you ready for a snack? Okra and Cauliflower Pakora (Pakoda) will satisfy your deepest longings. Tossed in some chickpea flour batter, with rice flour for crispness, these little beauties are beautiful dunked into some green chutney and eaten on a sunny afternoon, sitting under a tree.

Are you after snack recipes? Try Malabar Spinach Pakora, Eggplant and Kale Pakora, Chickpea Flour Socca, Farinata and Pudla, Paprika Oven Chips, Onion and Green Chilli Bhajji, Cumin and Pepper Baked Potato Wedges, Chickpea Fingers with Tomato Salsa, and Paneer Toast.

Or perhaps you are after Okra dishes. Try Huge Vine Leaf Pakora, Quick Okra Raita, Kurkuri Bindi (Crispy Okra), Ladyfingers Recheio (Okra with Chilli-Spice Paste), and Fried Ladyfingers, Goan Style.

Want more information? Read about Okra here, then browse all of our Okra recipes, and all of our Snack recipes. Pakora are here. All of our Indian dishes are here and Indian Essentials here. Or simply explore our easy Early Autumn dishes.

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Chickpea Fries/Fingers with Tomato Salsa

Shallow fried chickpea flour bite sized snacks

A really nice snack to have when you are hot or tired or jet lagged, made with chickpea flour. It takes about 30 mins including cooling time.

Chickpea flour, also called besan or gram flour, is an essential ingredient in the kitchen, especially for Indian cooking. It makes a great batter, thickener, thin fritter or pan cake style pudla/cheela, and other goodies.

This dish is similar to the Panisse of France and Panelle of Italy. These are cooked either in traditional “chip” shapes, or in thin, round or rectangular shapes. Panelle are Sicilian fritters or fries made from chickpea flour and other ingredients. They are a popular street food in Palermo and are often eaten in a bread roll, like a sandwich, with a little salt and some freshly ground pepper. They are of Arabic origin, like many Sicilian dishes.

Panisse originate in Provence and are crispy on the outside and custard-like on the inside. In Nice, they’re made in a round saucer shape, the result of the local tradition of using coffee saucers as molds for the batter. In Marseille, panisses are most often in long stick form, resembling thick-cut French fries.

These chips  are utterly irresistible – they are best eaten hot, when they are crunchy and tender at the same time. So make sure you don’t wait too long before eating them!

Similar Recipes include Herb and Walnut Fritters, Chickpea Flour Socca, Farinata and Pudla, Pudla with Green Coriander and Mung Sprouts, Crispy Battered Onion Rings, Farinata with Tomatoes and Onion, and Gram Flour Vada.

Feel free to browse all of our Chickpea recipes. Our Salsa recipes are here. Or you might like to browse Snack recipes. Check out our easy Mid Summer Dishes.

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Kothimbir Wada | Coriander Vada | Coriander Fritters

Delicioius!

An excellent snack – Kothimbir is the Marathi word for Green Coriander, which is the main ingredient in this recipe. Kothimbir Wada are basically coriander fritters. In this recipe, the chickpea flour batter with coriander leaves is first steamed and then cut into rings to be fried till crisp.

Use really fresh coriander for best results, and serve with chai or coffee. They can also be served as a side dish with a meal.

Vada are traditional Indian dishes. They are commonly prepared at home and as typical street food, being popular tiffin snacks. Wada are generally crisp on the outside and soft inside.

Are you looking for snacks? Try Spicy Dried Okra, Cumin and Pepper Wedges, Falafel and Tawa Peas.

Try other Vadai – Maddur Vadai and Tattai Vadai, and Falafel.

Do you need some Chai to go with the Kothimbir Wada? Try Illaichi Chai, Peppery Chai, and Gentle Chai.

You might like to browse all of our Snacks, and all of our Indian Recipes. Try our Chai recipes here, or our general Tea recipes here. You might also enjoy Wada recipes, or explore all of our Mid Spring dishes.

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A Quick Roti Flatbread

A delicious accompaniment to all dishes

This roti-style flatbread is very easy to make and is a delicious accompaniment to all dishes. Soup, curries, lentils, braises, salads and many more. Tonight it was a very early and quick snack/dinner of sautéed mushrooms with some quickly whipped up buttery roti. A super combination.

Similar recipes include Sada Roti, Sri Lankan Pol Roti, and Goan Roti.

You may also like any of our breads, or farinatas. Check out our Dosa recipes too. Or explore all of our Indian Recipes. Our Indian Essentials are here. You might also like to explore our Early Autumn dishes as well.

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Farinata with Tomato, Onions and Cheese

A beautiful Italian snack

The use of chickpea flour for endless varieties of dishes fascinates me. Having made pudla again for lunch yesterday, I remembered that we hadn’t made farinata for a long time. It is great for a brunch with some salads.

The toppings for farinata are endless and only limited by your imagination. The key is to avoid juicy toppings. Today we added olive paste to the batter and topped the farinata with cheese.

You might also like to make Simple Farinata, and Farinata “Pizza”.

Are you after other Onion recipes? Try our deeply flavoured Confit d’Oignon (Onion Jam), Cucumber and Red Onion Salad with Mustard, and Onion Bhajji (Onion Fritters).

Browse all of our Farinata recipes here. Or explore our Italian recipes here. We have other Chickpea Flour recipes.

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