Savory Chickpea Pancakes (for Dinner) on a grey background with plain savory chickpea pancakes in the background

Savory Chickpea Pancakes (for Dinner)


Summer is slowly drawing to a close (😢), which you can definitely tell based on the cooler temperatures and more clouds that have been hanging in the sky. And so, for the first time in a long time, I feel like making a “warmish” dinner again, rather than eating salads 😅. Which is the reason, why this week I am bringing you these awesome Savory Chickpea Pancakes (for Dinner) that also make a great, easy, re-heatable lunch.

Savory Chickpea Pancakes (for Dinner) on a grey background with a knife and fork in the background

I was always intrigued by gluten-free “pancakes” (sweet or savory) and there have been countless times I tried to make them according to a recipe, only for them to never turn out flat and lovely, but more a heaped pile of mushiness, not fully cooked through and ultimately not being made again. It is my mission that you do not endure the same experience and that you will end up making these Savory Chickpea Pancakes (for Dinner) time and time again. Be also sure to “play” with the ingredients that you are putting on top. I have provided you a recipe, but you could just as well use other veggies, forms of protein, or a different dip. OR you could also make a filling and then put them in the oven with some cheese on top to bake – quesadilla style. Talking about yummy 😉!

Savory Chickpea Pancakes (for Dinner) on a plate with a grey background shot from a three quarter angel

Tips for making these Savory Chickpea Pancakes (for Dinner) flip perfectly…

Be sure that you whisk the batter really, really well. There should be no lumps and it should be super smooth. You need a really, really good non-sticking pan. Adding more oil to the bottom usually does not cut it – so be sure that you have one of those at hand. Heat the pan to medium heat (not higher) pour the batter and practice PATIENCE. I know this is not always easy, but be sure to wait this one out. The pancake should almost be firm at the top before you are even attempting to flip it (and I think this is where I have also gone wrong in the past). They may also develop little air holes on the top. Then gently, with a spatula, lift the pancakes off from all sides before flipping over completely. You can basically prepare your other ingredients whilst the pancakes are cooking 🥰.

Half a plate of Savory Chickpea Pancakes (for Dinner) on a grey background

Why are these Savory Chickpea Pancakes (for Dinner) good for you?


Turmeric is a slightly gnarly root, looking similar (albeit) smaller to the ginger root. I mean – they are related after all! It is bright yellow in color (and extremely difficult to get out of clothes!) and gives Indian curries, for example, its yellow color. Turmeric contains medicinal properties, which are mainly based on plant compounds called “curcuminoids” out of which the most important one has been deemed to be “Curcumin”. Curcumin has powerful anti-inflammatory and antioxidant properties. If you are part of our newsletter community, you know that long-term, chronic inflammation may be the root cause of a lot of Western diseases, such as heart disease, cancer, metabolic syndrome, and Alzheimer’s.

The more anti-inflammatory foods we eat in general (as a “rule of thumb” – whole, non-processed foods, are principally anti-inflammatory) the better for our bodies. The antioxidant properties in turmeric work in two ways. They provide antioxidant properties to the body, which neutralizes free radicals. But they also boost our internal antioxidant productions. However, it will be difficult to receive the health benefits mentioned purely through the spices alone. You would also need to take a supplement (please always consult your health care professional before starting to take supplements). Also, if you are looking to include more turmeric into your life, a really easy (super delicious!) way is my Golden Latte.


I could not let summer pass without giving you guys one more dish with courgette in it. This year, we planted courgettes in the garden and they grew plentiful 🤗! If you are reading this because your fridge is bursting with courgettes and you do not know what to do with them… my Courgette Fritters have been on repeat in our household. My Chocolate Courgette Mini Muffins are also always a delight (do not worry – you cannot taste the courgette in them, but you do get the nutritional benefit).

Courgettes contain an abundance of Vitamin A, Vitamin C, Manganese, and Potassium. They are also high in antioxidants – mainly the carotenoids type. Those antioxidants are particularly beneficial for your eyes, skin, heart, and may protect against certain types of cancer. Courgettes contain both soluble and insoluble fiber. Both these types of fiber add to healthy digestion. Soluble fiber is a great feeding ground for healthy bacterias in the gut ensuring you have a great and healthy microbiome. Insoluble fiber bulks up your stool and ensures that waste is passed through your digestive tract smoothly and efficiently. Additionally, eating fiber has also been linked to heart health by potentially reducing “bad” and overall cholesterol levels.

Parsley, flax seeds, and pepper on a grey background with Savory Chickpea Pancakes (for Dinner) in the background


Not only is Parsley utterly delicious, but as with most herbs and spices also incredibly beneficial to your body! Parsley is mainly grown in the Mediterranean and contains excessive amounts of Vitamin A, Vitamin C, and Vitamin K. As a general rule of thumb, most green herbs and vegetables contain Vitamin K, in fact, the darker the vegetable the higher its Vitamin K amount. Vitamin K is a fat-soluble vitamin that helps to produce a protein in our body, which is essential for blood clotting, bone health, and bone metabolism. Parsley also contains flavonoids, carotenoids, and Vitamin C and is therefore a strong antioxidant. All of these help to protect you against chronic disease, including some forms of cancer.

How can I adjust this recipe to my dietary requirements?

This recipe is fully vegetarian, and vegan (be sure to use coconut oil when frying), as well as naturally gluten-free. You can easily make this recipe nut-free by swapping the cashews for sunflower seeds in the parsley dip (or using another dip of your choice). Due to the grain content from the chickpea flour, this recipe is, sadly, not paleo-friendly.

And there you have it for this week 🤗I hope you enjoy this light(er) super for this time of the year. As always, please let me know how you get on with the recipe and whether you like it or not!! You can also show me your creations over on Instagram. Be sure to tag me in your pictures with @life_and_lemons_foodblog and with #lifeandlemonsfoodblog. Happy Cooking everyone!

Savory Chickpea Pancakes (for Dinner)

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Recipe by Ann Robejsek Course: Easy dinnerCuisine: European, vegetarian, veganDifficulty: Easy


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These Savory Chickpea Pancakes (for Dinner) are healthy, fully vegan, gluten free, and loaded with Indian spices making them super delicious.


  • For the savory chickpea pancakes
  • 2 tbsp flaxseeds

  • 1 cup (135 gr.) chickpea flour

  • 1 + ½ cup water

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 2 tsp cumin

  • 1 tsp salt

  • 1 tsp ground turmeric

  • 1 tsp baking powder

  • Coconut oil (or ghee) for frying

  • For the vegetable filling
  • 1 white onion

  • 1 courgette

  • 250 gr. mushrooms

  • Salt and pepper for seasoning

  • Coconut oil or ghee for frying

  • For the dip
  • 15 gr. flat leaf parsley

  • ½ cup (75 gr.) cashews

  • ¼ cup (60 ml.) water

  • 1 tbsp nutritional yeast

  • 1 tsp salt

  • Pepper to taste

How to

  • For the savory chickpea pancakes
  • In a small grinder, grind the flax seeds and add to a bowl. Add the chickpea flour, all the spices, and baking powder and mix well. Add the water and with a whisk, whisk until everything is smooth
  • Heat a very non-sticky pan (about 24 cm diameter) to medium heat and gently let melt a bit of cooking oil of your choice. Take ca. ½ a cup of the batter and place it into the pan. Wiggle around a bit so that the batter is distributed evenly. Now, wait. Wait until the top of the pancake almost looks dry as well (and bubbles have formed). Then carefully tug under and flip. Voila! Proceed like that to do the rest of the pancakes. The batter makes about 4 pancakes
  • For the vegetable filling
  • Peel and cut the onion in slices. Wash and cut the courgette into little squares. Wash and cut the mushrooms into slices. Heat a second pan with a little bit of oil and fry off the onions, before adding the courgette and mushrooms. Season with salt and pepper and continue to simmer until the vegetables are nicely browned and heated through
  • For the dip
  • Simply add all the ingredients to a blender and blend until smooth. Put briefly into the fridge in order to firm up a bit
  • To assemble
  • For serving – simply combine add the savory chickpea pancakes to the plate, add the veggies and dip and ENJOY!
Savory Chickpea Pancakes (for Dinner) with a focussed bite on the fork

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