Savory Lentil Pancakes with Spicy Chickpea Spread
Discover budget-friendly, protein-packed savory lentil pancakes with a spicy chickpea spread. Perfect for a quick, nutritious meal. Try it now!
Recipe Overview
Discover budget-friendly, protein-packed savory lentil pancakes with a spicy chickpea spread. Perfect for a quick, nutritious meal. Try it now!
Ingredients
- • red lentils: 1 cup, soaked overnight
- • water: 1 cup
- • turmeric powder: 1/2 teaspoon
- • cumin seeds: 1 teaspoon
- • salt: 1 teaspoon
- • chickpea flour: 2 tablespoons
- • olive oil: 3 tablespoons, divided
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • garlic cloves: 2, minced
- • lemon juice: 2 tablespoons
- • cayenne pepper: 1/2 teaspoon
- • fresh cilantro: 1/4 cup, chopped
Instructions
- 1 Drain and rinse the soaked red lentils thoroughly, then blend them with 1 cup of water until smooth. The batter should resemble pancake batter, thick yet pourable.
- 2 Transfer the lentil mixture to a bowl and stir in turmeric powder, cumin seeds, salt, and chickpea flour. Let the batter rest for 10 minutes to allow the flavors to meld.
- 3 Heat a tablespoon of olive oil in a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet and spread it into a thin pancake. Cook for 3-4 minutes on each side until golden brown and crisp. Repeat with the remaining batter, adding more oil as needed.
- 4 For the chickpea spread, combine the drained chickpeas, minced garlic, lemon juice, cayenne pepper, and remaining olive oil in a food processor. Blend until smooth, adding water by the tablespoon if necessary to achieve a creamy consistency.
- 5 To serve, spread a generous layer of chickpea spread over each lentil pancake and top with fresh cilantro. Enjoy warm.
Serving Suggestions
- • These savory lentil pancakes are best served warm, straight off the skillet, to retain their delightful crispness. Pair them with a side salad of fresh greens and sliced cucumbers for added crunch and nutrition. For a more substantial meal, serve alongside a bowl of spiced yogurt or a tangy tomato salsa, which complements the earthy flavors of the lentils and chickpeas beautifully. For beverages, consider a chilled glass of sparkling water with a splash of lemon or a light, crisp white wine such as Sauvignon Blanc. The citrus notes will enhance the savory and spicy elements of the dish, creating a harmonious balance in every bite.
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well and can be easily reheated in a skillet over medium heat for a few minutes on each side. The chickpea spread can also be refrigerated and will keep for up to 5 days. If you wish to freeze the pancakes, place parchment paper between each one and store them in a freezer-safe bag for up to 2 months. To reheat, thaw overnight in the fridge and warm in a skillet or microwave until heated through.
