Spring Salads and Vegetables

Chickpea pancakes with avocado, tomatoes and dukkah


These chickpea pancakes are like crumpets: crisp on the outside, soft within. They offer a delicious protein-rich and gluten-free alternative to bread.

Dukkah – from Arabic, to pound – is a highly flavoured seasoning made from herbs, nuts and spices.  The recipe for these chickpea pancakes is not an exact blueprint, so the ingredients and quantities can be adapted to suit your taste.

This recipe originally appeared in the April 2020 edition of House and Garden magazine.  Photo courtesy of Simon Bajada.


For the pancakes:

  • 300g chickpea flour
  • 2tsp bicarbonate of soda
  • 3tbsp olive oil
  • 3tsp coriander seeds, roughly ground
  • Vegetable oil, for cooking

For the tomatoes:

  • 400g cherry tomatoes
  • 3tbsp olive oil
  • 4 large sprigs rosemary

For the dukkah:

  • 3tsp fennel seeds
  • 1tbsp coriander seeds
  • 3tsp cumin seeds
  • 1tbsp nigella seeds
  • 2tbsp sesame seeds
  • 100g roasted hazelnuts

To serve:

  • 3 avocados


For the pancakes, sift the flour and bicarbonate of soda into a bowl. Make a well in the centre and slowly add about 450ml water, stirring to make a smooth batter with the consistency of single cream.  Mix in the olive oil, coriander and 1tsp flaked sea salt, then set aside.

Heat the oven to 180°C/fan oven 160°C/mark 4. Lay the tomatoes cut side up in a single layer in roasting tray. Cover with the olive oil, add the rosemary sprigs and plenty of salt and freshly ground black pepper. Roast for 30-40 minutes until the tomatoes have shrivelled slightly.

Meanwhile, make the dukkah. Start by roughly grinding the fennel, coriander and cumin seeds – ideally with a pestle and mortar so they are coarse rather than powdery – with 1tsp black pepper. Add the sesame and nigella seeds with 1tsp salt, then finely chop or pound the nuts and mix well into the other ingredients.

Just before serving, make the pancakes. Heat a nonstick or well seasoned crêpe pan until very hot, add 1tbsp vegetable oil and pour in just enough batter to make a thin layer that is lacy at the edges.

Cook the pancake on a medium-high heat for 1-2 minutes, then flip over and repeat. Make the rest of the pancakes, keeping the first ones warm.

To assemble, slice the avocados and lay in a fan shape on the plate with the pancakes and the tomatoes, then sprinkle everything with dukkah. You may not need all of it, but any leftovers can be easily stored in a jam jar – use within a week


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