Savoury chickpea pancakes with spinach

Savoury chickpea pancakes with spinach: an easy recipe with gram flour, leaf spinach, garlic, lemon and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 370 kcal per serving
• Protein: 18 g
• Fat: 14 g
• Carbs: 42 g

Ingredients

• 150 g gram flour
• 250 ml water
• 2 tbsp olive oil
• 200 g leaf spinach
• 1 clove of garlic
• 1 unwaxed lemon
• 1 pinch of nutmeg

Method

You’ll need: frying pan · chopping board · knife

1. Whisk the gram flour with the water, olive oil, salt and pepper until smooth. Leave the batter to rest briefly so it becomes smoother.
2. Wash the spinach thoroughly and finely chop the garlic. That way the spinach cooks evenly and the garlic doesn't turn bitter.
3. Heat olive oil in a frying pan, soften the garlic gently and add the spinach. Season to taste with nutmeg, salt and lemon juice until the spinach has wilted.
4. Take the spinach filling out of the pan and wipe the pan out if needed. Use the chickpea batter to cook thin pancakes one after another until golden.
5. Fill the pancakes with the lemony spinach and roll them up tightly.
6. Serve with a little extra lemon juice. Add some freshly ground pepper if you like.

Good to know

When it needs to be quick but should still taste like a proper meal, this recipe is just right. The pancakes turn out tender, the filling juicy and fresh. So simple that this is often exactly why it works.

Swaps

Leaf spinach → chard (also contains minerals, a little stronger in flavour); olive oil → avocado oil (mild, with monounsaturated fatty acids); lemon → lime (just as fresh, with vitamin C); garlic → spring onion (milder)

Allergens

The recipe is naturally gluten-free if the gram flour is labelled as such. Pulses can cause bloating in sensitive children or people with a sensitive gut. In pregnancy the ingredients are fine, as long as the spinach is washed well and used fresh.

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