Recipes

Chickpea and Turmeric Pancakes with Crushed Peas, Roast Butternut Squash and Tahini Dressing

Gluten Free

Gluten Free

Vegan

Vegan

Vegetarian

Vegetarian

Ingredients

For the pancakes

  • 100g chickpea (gram) flour
  • 100g frozen peas, defrosted and crushed
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • ½ tsp sea salt flakes & freshly ground black pepper
  • Vegetable oil, for frying

For the dressing

  • 300g Greek yoghurt
  • 1 tbsp tahini
  • 4 heaped tbsp chopped fresh mint and coriander
  • 1 garlic clove, crushed
  • Zest and juice of 1 lime

For the squash and pea filling

  • ½ butternut squash, peeled and chopped into 2cm cubes
  • 1 large red onion, peeled and cut into wedges
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • ½ tsp chilli flakes
  • 250g frozen peas, cooked

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk together. Add 150ml of cold water and whisk to make a smooth batter. Set aside for one hour.
  3. Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover with cling film and put in the fridge to chill.
  4. Spread the chopped squash and onion in a single layer in a baking tray. Drizzle over the oil, then sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with salt and a little pepper.
  5. Roast for 25-30 minutes, turning the vegetables half way through until golden and tender. Take out of the oven and mix in the peas. Keep warm.
  6. To cook the pancakes, heat a non-stick frying pan over a high heat and add a little of the vegetable oil. Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan so that the batter covers the base. Cook until the pancake sets, this should take around a minute, toss the pancake and cook for about 10 seconds longer.
  7. Transfer to a plate and keep warm by covering loosely with foil. Repeat with the remaining batter until you have 4 pancakes.
  8. To serve, divide the roasted squash and red onion mixture between the pancakes and spoon over some dressing. Lightly fold the pancakes over and serve immediately.

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