Chickpea flour is a great dish to always have in your cupboard. It doesn’t need eggs to come together in the dough, so it’s perfect for vegan cooking. As an important ingredient in Indian, Pakistani and Bangladeshi cuisine, chickpea flour can be made into a variety of dishes. The flavor is mostly neutral, but it has a lovely, slightly grainy taste. And while there’s a lot to love about these chickpea pancakes, here’s a big selling point: The dough can last several days in the refrigerator, so you can have them ready in a pinch. .
Sidenote: Why do we still love grilled cauliflower until now? Why did poor cauliflower have to endure decades of being boiled to a scum, with its pungent smell pervading every kitchen? Not sure about you, but I’m ready to enjoy its dominance as a popular superfood. I love cruciferous vegetables in every form. Bake in banh tet, bread the softest imitation potato you’ve ever tried, or even experiment with a surprisingly (and successful!) classic twist. If you haven’t heard, cauliflower can really do it all.
This recipe is all about combining these fresh veggies with tons of layered flavors. Initially, roast the cauliflower and carrots with salt, pepper, and olive oil to enhance the caramel’s natural sweetness. After 15 minutes in the oven, mix your veggies with the spice mix (black mustard seeds, cumin seeds, coriander seeds, turmeric, and chili flakes). Roast for another five minutes and your kitchen will be filled with the warm, tangy aromas that are the ultimate comfort food cues. Fill your pancakes, top with veggies, and cool everything down with a scoop of Greek yogurt ice cream. Colorful textures and tons of flavors await.
