Sweet, inviting, and made for sharing, Vegan Savory Chickpea Flour Pancakes or Patties & Sandwich is a vegan, vegetarian American breakfast, brunch made with finely chopped vegetables, chopped cilantro, and turmeric in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 8
  • Category: Breakfast, brunch
  • Cuisine: American

Ingredients

  • 1 1/2 - 2 cups finely chopped vegetables (such as onion zucchini, bell pepper, cauliflower, carrots, green beans, sweet potato etc)
  • 1/4 cup chopped cilantro (or use other herbs such as parsley or basil)
  • 1/4 teaspoon turmeric (optional)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or use kala namak which is Indian sulfur salt for eggy flavor)
  • 1 cup chickpea flour (or 1 1/4 cup besan (gram flour))
  • 2 tablespoons rice flour (or fine semolina flour (semolina is not Glutenfree) Or use more chickpea flour)
  • 1/4 teaspoon baking soda
  • 1 cup water
  • oil as needed

Optional additions:

  • 1/2 cup vegan cheese shreds
  • 1/2 cup finely chopped greens such as spinach or chard

Method

  1. Chop your vegetables really finely, or add them to a food processor and process until the mixture is evenly chopped mixture. Add this to a bowl.
  2. In another bowl, combine the chickpea flour, rice flour, salt, spices, and baking soda and mix well.
  3. Add the dry to the bowl with the vegetables and toss well. Then add water and mix well until none of the dry flour is left. Fold in additions such as vegan cheese or greens.
  4. Let the mixture sit for 5 minutes. Then make thick pancakes. Heat a skillet over medium heat.
  5. Add a little bit of oil and once the skillet is hot, spread the mixture on the skillet and cook 3-4 minutes per side until golden on each side.
  6. Serve these as is with some chutneys or dips or make a breakfast sandwich topped with some vegan mayo or the vegan hollandaise ! and some sliced tomatoes, vegan bacon and other additions of choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.