Savory Chickpea Pancake With Roasted Carrots & Beets

Spring has finally arrived in NYC — the cherry blossoms are in full bloom, and nature is coming back to life. After such a long winter, I’m reminded that no matter how much I hope for a short one, it always feels like it lingers. But maybe that’s what makes this season feel so special. I find myself truly appreciating the beauty of the seasons — it's easy to take them for granted, but I honestly can't imagine life without their rhythm and renewal.

Winter was a quiet season for me work-wise, especially with private cheffing, but things are finally picking up — and I’m so excited to be back in the kitchen and working with clients again. Navigating the world of self-employment and content creation has definitely been a new experience.

It can feel a little lonely at times, especially since I’ve never worked for myself before. But every step has been part of the learning curve, and I’m embracing the growth and all the lessons that come with it.

On a really exciting note — I was recently approached by an amazing company called Hedley & Bennett. If you’re not familiar with them, they’re known for making high-quality, beautifully designed aprons that are loved by chefs and home cooks alike.

I’ve admired their work for a long time, and I’m actually in the process of having a custom-designed Victoria’s Earth Kitten apron made — so being on their radar feels incredibly special. Moments like these are such a beautiful reminder of why I love what I do: the connections, the creativity, and the unexpected opportunities that come from simply showing up and doing what you’re passionate about.

Golden Chickpea Pancake Ingredients

• Chickpea flour

• Scallions, finely sliced

• Fresh parsley, chopped

• Turmeric

• Garlic powder

• Sweet paprika

• Baking powder

• Salt

• Black pepper

• Water

Directions:

1. Mix the dry ingredients:
   In a large bowl, whisk together chickpea flour, turmeric, garlic powder, paprika, baking powder, salt, and black pepper.

2. Add water:
   Gradually whisk in the water until the batter is smooth and has a pourable consistency—similar to pancake batter. Let it rest for 5–10 minutes (this helps the chickpea flour hydrate and creates a better texture).

3. Add the herbs:
   Fold in the scallions and chopped parsley.

4. Cook the pancakes:
Heat a non-stick skillet or well-oiled pan over medium heat. Add a little olive oil. Pour a ladleful of batter into the pan and spread it out gently with the back of a spoon.

5. Flip and finish:
Cook for 2–3 minutes until the edges are set and the bottom is golden. Flip carefully and cook for another 1–2 minutes on the other side.

6. Serve:
I served my chickpea pancake with some roasted vegetables, sunflowers sprouts, and a miso tahini drizzle!

If you make our Savory Chickpea Pancake With Roasted Carrots & Beets please let us know by leaving a rating below!

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Author: Victoria Kaputskaya

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Savory Chickpea Pancake With Roasted Carrots & Beets

These savory chickpea flour pancakes, packed with fresh herbs and warming spices, are a quick, gluten-free, and protein-rich recipe perfect for breakfast, lunch, or a light dinner.

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Ingredients

For the chickpea savory pancake

• 1 cup chickpea flour
• 1 teaspoon baking powder
• ½ teaspoon ground turmeric
• ½ teaspoon garlic powder
• ½ teaspoon sweet paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup water (plus more if needed)
• 2 scallions, finely sliced
• 2 tablespoons fresh parsley, chopped
• Olive oil for cooking

For the roasted carrots and beets

• 2 medium carrots, cut into diagonal half-moons
• 2 small beets, peeled and cut into thin wedges
• 1–2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Miso-Tahini Sauce

• 3 tablespoons tahini
• 1 tablespoon white or yellow miso paste
• 1 tablespoon lemon juice (freshly squeezed)
• 1–2 teaspoons agave syrup (or maple syrup)
• 1–2 tablespoons water (adjust for desired consistency)
• Pinch of salt (to taste)

Instructions

1. Roast the Vegetables: Preheat oven to 400°F. Toss carrots and beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender, flipping halfway.
2. Make the Pancake Batter: Whisk chickpea flour, baking powder, turmeric, garlic powder, paprika, salt, and pepper in a bowl. Gradually add water and mix until smooth. Stir in scallions and parsley.
3. Make the Sauce: Whisk tahini, miso paste, lemon juice, agave, and a pinch of salt in a small bowl. Add water a little at a time to reach a smooth, drizzle consistency.
4. Cook the Pancakes: Heat a pan with olive oil over medium heat. Pour in the pancake batter and cook for 2–3 minutes on each side until golden.
5. Assemble & Serve: Place pancakes on a plate. Drizzle with miso-tahini sauce then add sunflower sprouts tossed in olive oil, squeezed lemon juice, and Maldon salt. Top with roasted veggies, sprinkle with sumac. Serve warm!

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