Recipes › Breakfast

• Breakfast
• 20 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Savoury chickpea pancakes with tofu

Spiced besan chilla stuffed with tofu, onion and coriander, with soy yogurt (vegan, gluten-free).

Calories

455

Protein

33 g

Carbs

48 g

Fat

16 g

Per serving. Makes 2 servings.

Ingredients

• 120 g Chickpea flour
• 0.5 tsp Ground cumin
• 0.3 tsp Ground turmeric
• 0.5 Red onion
• 1 Tomato
• 5 g Fresh coriander
• 200 g Firm tofu
• 1 tsp Vegetable oil
• 100 g Soy yogurt, plain

Contains: Soybeans. Always check the labels of what you buy.

Method

1. Whisk the chickpea flour with 200 ml water, the cumin and turmeric to a smooth batter. Rest for 5 minutes.
2. Finely chop the red onion, tomato and coriander and stir into the batter.
3. Crumble the tofu and fry in half the oil for 3 minutes until lightly golden. Set aside.
4. Heat the remaining oil in a non-stick frying pan and cook thin pancakes for 2 minutes a side.
5. Fill the pancakes with the tofu and serve with the soy yogurt.

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