I always inherit lots of ingredients from school. Kids will order something to cook with, and will usually only require a small amount. I hate to waste so I’ll take it home and do some research and come up with something I’d like to eat.
Besan or Chickpea flour was the most recent addition to my pantry. I immediately remembered Maggie Beer making Chickpea Pancakes on an episode of The Cook and the Chef and wanted to give them a go.
I wanted to combine the really earthy taste and texture of the flour with some sweet cauliflower and tart yoghurt. This is a delicious, light lunch or dinner that I’m adding to my list of regular dinners, and I think you should too!
What you need:
For the pancakes
- 1 cup of besan or chickpea flour
- 1 cup of water
- 1/2 teaspoon of salt
For the cauliflower
- 1 small head of cauliflower
- 1 tablespoon of olive oil
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
For the minty yoghurt sauce
- 1/2 cup of plain greek yogurt
- 1/4 cup of mint leaves
- 2 teaspoons of lemon juice
- pinch of salt
What you need to do:
- Preheat the oven to 180 degrees and line a small baking dish.
- Make the pancake batter by whisking the flour water and salt together and allow to sit.
- Cut the cauliflower head into florets and toss in the oil, spices and salt.
- Place in the baking dish and roast until soft and slightly brown, about 20 minutes.
- Begin cooking the pancakes in a lightly greased fry pan, a 1/4 cup of mixture at a time, turning when bubbles begin popping on the surface.
- Make the yoghurt sauce by blending the yoghurt, mint, lemon and salt together in a blender.
- Serve the pancakes topped with the cauliflower and minty yoghurt sauce.