Mediterranean Chickpea Pancake with Greens and Cheese
This Mediterranean Chickpea Pancake with Greens and Cheese is a hearty, protein-packed dish that’s simple yet deeply satisfying. Made with chickpea flour (also called gram or besan flour), it’s naturally gluten-free and full of flavor. The pancake forms a golden, crisp edge and a tender center that holds a savory mix of Brussels sprouts, kale, garlic, and onions—finished with a touch of cheese and a drizzle of olive oil. It’s perfect for breakfast, brunch, or a light dinner when you want something healthy and comforting without a lot of fuss.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2–3
Ingredients
For the Pancakes:
1 cup chickpea flour
1 cup water (adjust slightly for batter consistency)
1 tbsp olive oil
½ tsp salt
For the Filling:
1 tbsp olive oil
½ small onion, finely chopped
1 clove garlic, minced
½ cup Brussels sprouts, thinly sliced
1 cup chopped kale (stems removed)
A dash of hot sauce (optional, to taste)
Salt, to taste
2–3 tbsp grated Parmigiano-Reggiano or your choice of cheese
Instructions
Make the batter:
In a medium bowl, whisk together chickpea flour, salt, olive oil, and water until smooth. The batter should be slightly thinner than pancake batter—pourable but not watery. Let it rest for about 10 minutes while you prepare the filling.
Prepare the filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
Add garlic and cook for another 30 seconds until fragrant.
Stir in the Brussels sprouts and cook for about 4 minutes, until they begin to soften and brown slightly.
Add kale and cook until wilted, about 2–3 minutes. Season with salt and a dash of hot sauce if desired. Transfer to a bowl and set aside.
Cook the chickpea pancakes:
Heat a non-stick skillet or lightly oiled cast iron pan over medium heat.
Pour about ½ cup of the chickpea batter into the pan and swirl to spread it evenly.
Cook for 2–3 minutes until the edges start to lift and the bottom is golden brown. Flip and cook another 1–2 minutes on the other side.
Repeat with the remaining batter, adding a little oil as needed.
Assemble:
Once all pancakes are done, fill each one with a portion of the sautéed greens mixture. Sprinkle with grated cheese while still warm so it melts slightly. Fold in half or serve open-faced with an extra drizzle of olive oil or squeeze of lemon if you like.
Tips
Rest the batter:
Letting the chickpea batter sit for about 10–15 minutes before cooking helps the flour fully hydrate and gives the pancakes a better texture—slightly crisp on the edges and tender inside.
Adjust batter consistency:
If the batter feels too thick, add a tablespoon or two of water. It should spread easily in the pan but still hold its shape.
Preheat the pan well:
A hot, lightly oiled skillet ensures the pancakes cook evenly and form a golden crust. If the pan is too cool, they’ll stick or turn out dense.
Cook in olive oil for flavor:
Olive oil adds a subtle Mediterranean taste and helps crisp the edges. Avoid using too much; a thin coating is enough for each pancake.
Slice the Brussels sprouts thin:
Thinly slicing helps them cook quickly and evenly, developing a slightly caramelized, nutty flavor that pairs perfectly with the chickpea base.
Don’t skip the cheese:
Even a small amount of Parmigiano-Reggiano or feta adds saltiness and richness that balance the earthy chickpea flour.
Keep the filling simple:
You can prepare the greens while the batter rests, which keeps the workflow efficient. Avoid overcrowding the pan when cooking the vegetables—they should stay crisp-tender.
Reheat smartly:
If making ahead, reheat the pancakes in a dry skillet over low heat. They’ll crisp back up nicely without getting rubbery.
Variations
Vegan Option:
Omit the cheese or replace it with a plant-based alternative. Nutritional yeast also adds a savory, cheesy flavor.
Add Mediterranean veggies:
Include sun-dried tomatoes, artichoke hearts, or roasted red peppers in the filling for more color and depth.
Change up the greens:
Spinach, Swiss chard, or arugula can easily replace kale. Each offers a slightly different flavor and texture.
Spice it up:
Add a pinch of smoked paprika or cumin to the batter for warmth, or mix chili flakes into the greens for extra heat.
Cheese variations:
Try crumbled feta, goat cheese, or even shredded mozzarella for a creamier, more indulgent version.
Add protein:
Toss in chickpeas, cooked lentils, or shredded chicken to make the dish more filling.
Serve with a sauce:
A drizzle of tahini, yogurt-garlic sauce, or lemony Greek dressing adds brightness and ties everything together.
Make it mini:
Pour smaller amounts of batter into the skillet to create mini pancakes—perfect for appetizers or a mezze platter.
Q&A
Q: Can I make the batter ahead of time?
Yes. You can prepare the chickpea batter up to 24 hours in advance and store it in the fridge. Just stir it well before using, as it tends to thicken slightly after sitting.
Q: Do I have to use chickpea flour?
Chickpea flour gives this recipe its unique flavor and protein-rich texture. If you can’t find it, you can try lentil flour or a mix of all-purpose and whole wheat flour, but the taste and nutrition will be different.
Q: Can I bake these instead of pan-frying?
Yes. Pour the batter into a greased baking dish and bake at 400°F (200°C) for about 15–20 minutes until set and golden on top. It becomes more like a savory frittata.
Q: What’s the best way to serve these?
They’re great on their own, or you can top them with yogurt sauce, tzatziki, or a drizzle of tahini. A side of roasted potatoes or a fresh salad makes it a complete meal.
Q: Can I use other greens instead of kale?
Definitely. Spinach, Swiss chard, or even collard greens all work well. Just cook them until wilted and season lightly.
Q: Is this dish gluten-free?
Yes. Chickpea flour is naturally gluten-free, making this recipe ideal for those avoiding wheat.
Nutrition
(Per Serving)
(Approximate values, based on 3 servings)
Calories: 280–320 kcal
Carbohydrates: 25–30 g
Protein: 12–14 g
Fat: 14–16 g
Fiber: 6–7 g
Sugar: 3–4 g
Sodium: 400–500 mg
Note: These values vary slightly depending on the cheese used and the amount of oil in cooking.
Conclusion
This Mediterranean Chickpea Pancake with Greens and Cheese is a wholesome, versatile meal that brings together the earthy flavor of chickpea flour and the freshness of sautéed greens. It’s packed with plant-based protein, naturally gluten-free, and easy to adapt with your favorite Mediterranean vegetables or cheeses. Whether you enjoy it for breakfast, lunch, or dinner, it’s a simple dish that feels both nourishing and comforting—proof that healthy food can still taste rich and satisfying.