dinner

Crispy Chickpea Flour Pancakes with Spiced Sweet Potato and Avocado Crema

Name: Crispy Chickpea Flour Pancakes with Spiced Sweet Potato and Avocado Crema
Ingredients: 48.5 g (3.5 oz) Chickpea flour; 72.8 ml (5 fl oz) Water; 0.5 /2 tsp Turmeric; 0.4 tsp Cumin; 0.4 /2 tsp Salt; 72.8 g (5.3 oz) Sweet potato fries, straight-cut sweet potatoes; 0.7 tbsp (30 ml) Olive oil composed of refined olive oils & virgin olive oils; 27.1 g (2.6 oz) Avocado; 0.5 tbsp Lime juice; 1.0 tbsp Water; 24.3 g (1.8 oz) Red bell pepper, thinly sliced; 24.3 g (1.8 oz) Green bell pepper, thinly sliced; 24.3 g (1.8 oz) Yellow bell pepper, thinly sliced; 0.5 tbsp Fresh cilantro, chopped (for garnish)

Nutrition

527

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(14)

Chickpea flour48.5 g (3.5 oz)

Water72.8 ml (5 fl oz)

Turmeric0.5 /2 tsp

Cumin0.4 tsp

Salt0.4 /2 tsp

Sweet potato fries, straight-cut sweet potatoes72.8 g (5.3 oz)

Olive oil composed of refined olive oils & virgin olive oils0.7 tbsp (30 ml)

Avocado27.1 g (2.6 oz)

Lime juice0.5 tbsp

Water1.0 tbsp

Red bell pepper, thinly sliced24.3 g (1.8 oz)

Green bell pepper, thinly sliced24.3 g (1.8 oz)

Yellow bell pepper, thinly sliced24.3 g (1.8 oz)

Fresh cilantro, chopped (for garnish)0.5 tbsp

Instructions

Prepare the chickpea batter: In a medium bowl, whisk together the chickpea flour, turmeric, cumin, and salt. Gradually whisk in the water until you have a smooth, lump-free batter, about the consistency of thin pancake batter. Let it rest for at least 15 minutes.

Roast the sweet potatoes: Preheat your oven to 400 deg F (200 deg C). Toss the sweet potato fries with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.

Make the avocado crema: While the sweet potatoes roast, combine the avocado, lime juice, and 2 tablespoons of water in a small blender or food processor. Blend until smooth and creamy. Season with a pinch of salt. If it’s too thick, add a little more water, a teaspoon at a time.

Cook the chickpea pancakes: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once shimmering, pour about 1/4 cup of the chickpea batter into the pan for each pancake, spreading it slightly with the back of a spoon. Cook for 2-3 minutes per side, until golden brown and puffed, with slightly crisp edges. You should hear a gentle sizzle as they cook.

Sauté the peppers: In the same skillet used for the pancakes (add a tiny bit more oil if needed), sauté the sliced red, green, and yellow bell peppers over medium-high heat for 3-4 minutes, until they are tender-crisp and slightly charred in spots.

Assemble and serve: Place two chickpea pancakes on each plate. Top with a generous portion of the roasted sweet potato fries and the sautéed bell peppers. Drizzle liberally with the avocado crema. Garnish with fresh chopped cilantro. Serve immediately.