Dinner · Indian · 20 min
Crispy Chickpea Flour Pancakes with Spiced Sweet Potato and Avocado Crema
- Calories
- 505
- Protein
- 13g
- Carbs
- 58g
- Fat
- 25g
Ingredients
- 42.8 g chickpea flour
- 87.8 ml water
- 0.25 tsp ground turmeric
- 0.4 tsp ground cumin
- 0.5 tsp salt
- 1.4222 tbsp olive oil
- 127.9 g sweet potato
- 0.125 tsp black pepper
- 24.3 g red bell pepper
- 24.3 g green bell pepper
- 24.3 g yellow bell pepper
- 27.1 g avocado
- 0.5 tbsp lime juice
- 0.5 tbsp fresh cilantro
Method
- 01Prepare the chickpea batter: In a medium bowl, whisk together the chickpea flour, ground turmeric, ground cumin, and 0.25 tsp of salt. Gradually whisk in 72.8 ml (approx. 5 tbsp) of water until you have a smooth batter. Let rest for at least 15 minutes.
- 02Roast the sweet potatoes: Preheat oven to 400°F (200°C). Toss the sweet potato fries with 1 tablespoon of olive oil, a pinch of salt, and black pepper on a baking sheet. Spread in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
- 03Make the avocado crema: In a small blender, combine avocado, lime juice, and remaining 15 ml (1 tbsp) of water. Blend until smooth and creamy, then season with a pinch of salt.
- 04Cook the chickpea pancakes: Heat a large skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Pour about 1/4 cup of chickpea batter per pancake into the pan, spreading slightly. Cook for 2-3 minutes per side until golden brown and puffed with crisp edges.
- 05Sauté the peppers: In the same skillet, sauté the red, green, and yellow bell peppers over medium-high heat for 3-4 minutes until tender-crisp and slightly charred.
- 06Assemble and serve: Place two chickpea pancakes on a plate, top with roasted sweet potatoes and sautéed bell peppers, drizzle with avocado crema, and garnish with chopped fresh cilantro.
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