Breakfast & Brunchdeliciouslyella
Chilli Pancakes With Harissa-Roasted Vegetables
A perfect, simple dinner, these pancakes are made from a combination of gram flour, paprika and chilli powder and are then piled high with harissa-roasted vegetables. We love them topped with rocket and a pinch of chilli flakes.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●frying pan
- ●pan
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 170°C fan / 375°F. Arrange the drained chickpeas and aubergine chunks on a baking tray and add the paprika, a drizzle of olive oil and a pinch of salt. Mix well and cook for ⏱️ 25 minutes.
aubergine1paprika1 teaspoondrizzle of olive oil
2
After ⏱️ 25 minutes, add the tomatoes and cook for another 10–⏱️ 15 minutes until the aubergines feel soft.
aubergine1
3
Once the vegetables are cooked, remove from the oven and spoon into a large bowl.
4
Stir through the harissa paste, a dash of almond milk, chopped parsley, tahini, lemon juice and a pinch of salt. Mix well until everything comes together.
harissa paste1 tablespoontahini1 tablespoonlemon1
5
Next make the pancakes. Place the flour, chilli powder, paprika and a pinch of salt and pepper into a bowl; mix well to remove any lumps.
paprika1 teaspoon
6
Pour in the water and mix well to form a thick batter.
7
Place a large frying pan over medium heat and add a drizzle of olive oil. Once warm, pour in ½ of the mixture and leave to cook for ⏱️ 5 minutes until the bottom has cooked.
drizzle of olive oil
8
Use a spatula to flip over the pancake and cook the other side for 2–⏱️ 3 minutes until cooked through. Spoon onto a plate and repeat with the rest of the batter to make another pancake.
9
Serve the pancakes on plates, topped with the harissa-roasted vegetables, a sprinkle of chopped parsley and a pinch of chilli flakes.
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