Crispy Chickpea Pancakes With Roasted Mushroom Salad Recipe (2024)

The NYT recipes now state the brand of salt because Diamond Crystal, commonly used in professional kitchens, is less dense in volume that other salt such as Morton Kosher, so if Morton is used then 1/2 the amount should be used. Of course, one should use the amount your taste prefers.

Probably not good with a nonstick pan at that heat. They also tend to have plastic handles which ought not to go in the oven. I'd suggest cast or carbon iron pans. I've also cooked these successfully on the stove top-- they can be flipped, carefully, after they've set up quite a bit on the bottom.

Thinking about adding hummus spices to the batter: cumin, garlic, cayenne.

You don’t need to use the oven. You can just fry them and flip like pancakes. By adding the oil to the batter you can get them crispy in a non stick pan. The whole operation is very forgiving.

Chickpea flour also known as garbanzo flour is common in Italian cooking. The Indian equivalent is called Besan or gram flour which is made from a slightly different legume than chickpea called Bengal gram. I find that is just as good in pancakes such as in this recipe. Besan is slightly less expensive than chickpea flour and is an easily found in Indian groceries or on Amazon. I buy it in 4 pound packages.

Yes! A simple chickpea batter (chickpea flour + water + salt) left at room temperature ferments beautifully, and the result has a more open texture and much more flavor than the unfermented version. I've kept a jar going like this for a few weeks in a cool kitchen, making a pancake every other day or so and replacing what I've used.

can this be done with a nonstick pan at 400 ?

I’ve been making a similar version of socca. I like to mix sautéed onions, mushrooms, peppers, favorite spices and herbs right into the batter. I’ve had great luck adding a bit of baking powder, just for a slightly lighter texture. I get my oiled cast iron skillet really hot in the oven first, then pour in the batter and bake at 450. Delicious breakfast, and a nice vegan substitute for a frittata!

Looking for a savory breakfast, I started to make fritters this summer with all sorts of different combinations of veggies and batter mixtures. I freeze them, then reheat in the toaster and add an egg on top, sometimes with a bit of ham. Thank you very much for this recipe and your inspiration to keep exploring.

I have had what is called "Puda" in the state of Gujarat in India all my life. It's a stovetop pancake made with Besan, which is the flour of gram chickpeas. You just add salt, pepper, and any other spices you like in the batter. We add finely chopped onion and cilantro sometimes. The pancakes are thin and about 6 in. in diameter. Taste great with ketchup or chutney.

I have been making Socca for years and this is similar. I like the mushroom addition. The socca is made in an oven proof non stick skillet . https://cooking.nytimes.com/recipes/1014757-socca-farinata?smid=ck-recipe-iOS-share

Definitely do not use a non-stick pan. The key to the pancake lifting out of the pan is that the pan is well-oiled and very hot. Your non-stick would not take the heat. This is essentially the same recipe as Mark Bittman's socca, and he recommends heating the cast iron pan in the oven as the oven comes to temperature. %20Search%20Recipe%20Card&pgType=search&rank=1

A trick to preventing lumps when mixing chickpea flour is to first moisten the flour to a paste. When this paste is stirred it eliminates the lumps and the remaining liquid can then be added producing an even creamy batter that has no lumps.

We are having an amazing wild mushroom season in the Hudson Valley! So we made this with a mixture of lion's mane, maitake, oyster, shrimp-of-the-woods, black trumpet and yellowfoot mushrooms. I had coincidentally picked up some Rondout Valley puntarelle at the farmers market, which Tejal suggested as a radicchio alternative, so I used that and it was fabulous!

I've been waiting to make these chickpea pancakes (Italian, French, Indian, whatever!) for years and this got me going for some reason. Don't laugh, but this is what I had for lunch today:A large pancake, beautiful and crispy on the surface.Top with a healthy shake of Trader Joe's "Everything But the Bagel mix.Then a tin of "wild-caught" mackerel distributed across.Made this savory guy happy.Later in week with the extra batter I put in the refrig: grilled shrimp and cilantro atop.

This is a great way to get some protein into a picky eater , especially if they are vegetarian or vegan. So many ways to adapt it or just eat it plain!

This is delicious, healthy and not hard. A few thoughts. You do NOT need to let this rest for hours before cooking. Adding some spices to it is a great idea. We chopped up some garlic scapes, oregano, parsley and thyme and it was a hit with everyone. I would also say that this is not enough for 4 people unless it's a minor part of your meal. Double it and cook in a larger pan.

Go lower on the amount of oil used to cook pancakes and to put in the mixture of mushrooms and radicchio.

A trick to preventing lumps when mixing chickpea flour is to first moisten the flour to a paste. When this paste is stirred it eliminates the lumps and the remaining liquid can then be added producing an even creamy batter that has no lumps.

what might be good to substitute the raddicco, since it is not my favorite? thanks

Would the batter work in a waffle iron or are these made very thin?

Can you make chickpea flour easily from a can of chickpeas?

Delicious and easy, but it was a light dinner for two.

Is there a reason the batter should rest for 2 hours?

Has anyone tried to make this with homemade chickpea flour? Like getting bulk dried chickpeas and pulverizing them?

Is it OK if the batter sits for longer than 2 hours? How much longer is ok?

Is it ok if the batter sits for 3 hours?

These remind me of Sicilian panelle, but seem a lot easier to make.

Great, easy recipe that is more simple to execute than Mark Bittman's socca recipe. Notes:-can make your own chickpea flour by pulverizing dried chickpeas in a vitamix-use a cast iron skillet-ladle in the batter and can spread in the pan in a circular fashion with the bottom of the ladle to thin it out-mushroom/raddichio topping is delicious but could also imagine carmelizing onions as a topping

Like others here, the Bittman recipe is my go-to, super easy, comes out perfectly every time, and, as I've discovered, can you be used as a base for all kinds of salads.