Chickpea Pancakes with Citrus Salad

Cook Time 30 minutes
Servings 2 people
Author Bobby Parrish


  • 15 ounces canned no salt chickpeas, drained and rinsed
  • 2 cloves of garlic minced
  • 1/4 red onion finely chopped
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1/2 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 tablespoon smoked paprika
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon cinnamon
  • Pinch of ground cloves
  • 1/2 teaspoon kosher salt
  • Few cracks of fresh pepper
  • 1/2 cup packed flat-leaf parsley, chopped
  • 1 tspn baking powder
  • 2 tablespoon corn starch
  • 1 egg


  1. In a large bowl, add the chickpeas and next 13 ingredients and mix well. Taste for seasoning and make sure the flavors are bold and adjust accordingly. Add the baking powder, corn starch, egg, and mix well. Put the mixture in a food processor and pulse until very smooth. Pre-heat a large non-stick pan over medium-low heat with 1-2 tablespoons of clarified butter. Cook pancakes on both sides until nice and golden brown, about 5-7 minutes each side.
  2. I topped these pancakes with a simple quinoa, kale, parsley salad loaded with pepitas and orange segments. You could also make a sauce from avocados or greek yogurt.