Tangy Chickpea Pancakes with Fennel, Tofu, and Olive Filling
These savory vegan chickpea pancakes are crispy on the outside, tender on the inside, and filled with a flavorful fennel-olive-tofu mixture. Topped with a tangy mustard sauce, they’re perfect for a quick and nourishing meal.
Details
- Author: Hauke / Adapted by CuisineSavvy
- Cuisine: Hipster, Indian
- Course: Main
- Servings: 2
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Diet: Vegan
- Tags: Vegan, Gluten-Free, Dairy-Free, Egg-Free, Quick
Nutritional Values
This vegan, gluten-free dish uses chickpea flour for protein and fiber, tofu for extra plant-based protein, and fresh fennel and olives for flavor and micronutrients. The tangy mustard sauce adds a flavorful and low-sugar finish, making this a quick, nutrient-dense meal.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 346 kcal (approx.) | -- |
| Total Fat | 10 g | -- |
| Saturated Fat | 1.5 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 350 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 7 g | -- |
| Total Sugars | 3 g | -- |
| Protein | 14 g | -- |
Ingredients
[ "Filling:", "1/2 tsp olive oil", "1/2 small fennel bulb, sliced", "3 oz firm tofu, crumbled", "5 pitted olives, sliced", "Handful fresh basil", "Salt and pepper to taste", "Pancakes:", "1/3 cup chickpea flour", "1/3 cup water", "1/2 tsp olive oil", "Pinch of salt or garlic salt", "Sauce:", "1 tbsp vinegar", "1 tbsp water", "2 tsp mustard", "1/2 tsp maple syrup", "Salt and pepper to taste" ]
Instructions
1. **Prepare the Filling:** - Cut the fennel bulb into thin slices. Slice the olives. - Heat a pot over low heat and add 1/2 tsp olive oil. Sauté the fennel slices for about 7 minutes. After a couple of minutes, crumble in the tofu with a splash of water. Add the sliced olives. Stir occasionally, making sure the tofu doesn’t stick. Season with salt and pepper. 2. **Make the Pancakes:** - In a bowl, combine chickpea flour and a pinch of salt or garlic salt. - Pour in the water while mixing thoroughly with a fork or whisk until you have a smooth batter. - Heat a pan over medium heat and add 1/2 tsp olive oil. Pour in half the batter to form a pancake. - Fry the pancake for about 4-5 minutes, then flip and fry for another 4-5 minutes until crispy(ish). Repeat with remaining batter. 3. **Prepare the Sauce:** - In a small bowl, mix the vinegar, water, mustard, and maple syrup. Season with salt and pepper to taste. 4. **Assemble and Serve:** - Plate the chickpea pancakes. - Top with the fennel-olive-tofu mixture. - Sprinkle fresh basil leaves on top. - Drizzle generously with the mustard sauce. Serve immediately and enjoy the tangy, savory flavors!
External Recipes
- Chickpea Pancakes With Fennel & Olive (Health Score: 88)
Allergens
Soy (from tofu)
HealthScore: 88
High in plant-based protein, fiber, and micronutrients, this meal supports metabolic health, is minimally processed, and uses anti-inflammatory ingredients. Minor deductions for light frying and small amounts of salt and oil.