Spinach & Feta Chickpea Pancakes

 

A stunning plant-focused plate with lots of greens; a deliciously spiced pancake topped with wilted spinach, crumbled feta + drizzled with a smokey tahini sauce and piled high with arugula ~ incredibly simple + good!

 

If feta or dairy is not to your taste or diet style, skip it or swap it for a different cheese like a chevre, ricotta, curds or a vegan version, crumbled tofu or plain or crispy baked chickpeas & almonds.

 

  • Serves 4
  • Cooks in 20 mins
  • Prep time 10 mins
  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Egg Free

    Recipes are egg-free. Recipes have no eggs or ingredients made with eggs. Eggs are a common food allergen, eggs can cause inflammation.

  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Mineral Rich Greens

Ingredients

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Pancakes

  • 1 cup chickpea flour
  • ¼ cup tapioca flour
  • 1 cup water - sparkling*
  • 1 tsp vinegar
  • ½ tsp baking soda
  • 1 tsp cumin seeds
  • 1 tsp sumac
  • 1 tsp aleppo pepper
  • 1 tsp sea salt
  • 2 tsp oil | butter - to cook pancakes

Topping

  • 8 cups spinach leaves
  • 2 scallions - fine slice
  • 1 cup feta - crumbles
  • 4 cups arugula | rocket

Smokey Tahini Sauce

  • ¼ cup tahini
  • ¼ cup water
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • ½ tsp salt + pepper - optional
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Method

 
Spinach & Feta Chickpea Pancakes

 

ADD all pancake ingredients into a bowl or jug and whisk until a smooth batter forms. I use sparkling or plain soda water and like to let the batter sit for at least ½ hour > overnight, but you can make it straight away and use tap water. Add vinegar + baking soda and whisk in just before cooking.

 

HEAT a non-stick frying pan medium-low heat add ½ tsp oil | butter.  

 

POUR batter into the frypan forming a large pancake. COOK 2-3 mins until air bubbles form atop pancake. 

 

FLIP cook the other side another minute or so until cooked = springs back when you gently press it.

 

REPEAT until you have cooked all the batter. I keep my cooked pancakes warm in a low oven, covered.

 

COOK SPINACH in the same pan  WASH spinach and roughly chop if leaves are large shake off excess water ADD scallion to the hot pan – sear for 1 min, add spinach and saute for 1 -2 mins until gently wilted. Turn off heat.

 

PLATE pancakes topped with wilted spinach + crumbled feta + drizzled with Smokey Tahini Sauce + pile with a cup of arugula.

 

 

Smokey Tahini Sauce

SHAKE blend, whisk or stir all ingredients together to form a creamy sauce. I usually do this in a glass jar.

TASTE adjust seasoning; if a little thick, add 1 tsp water at a time mixing to your desired consistency.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP SPINACH for swiss chard, kale, dandelion greens, nettles, bok choy, Asian greens, baby collards.

 

DAIRY-FREE swap feta for vegan-version or a crumble tofu feta or add crispy baked chickpeas & almonds.

 

SWAP ARUGULA for crispy lettuces or baby spring greens

 

REHEAT cooked pancakes in a dry frying pan or low oven until warmed through.

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