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Savory Indian chickpea pancake with tofu

Savory Indian chickpea pancake with tofu

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 8.17oz

Ingredients

Crispy tofu

  • 3 3/4 cups Tofu, extra firm
  • 1/2 cup Stock, vegetable
  • 4 teaspoons Tomato paste, canned
  • 4 teaspoons Curry powder, mild
  • 4 teaspoons Garlic, powder
  • 4 teaspoons Salt, Kosher

Cilantro mint chutney

  • 2 cups Cilantro, fresh, chopped
  • 2 cups Mint, fresh, chopped
  • 1 tablespoon Peppers, serrano, chopped, seeded
  • 3 each Garlic, cloves, peeled, whole
  • 1 teaspoon Cumin, ground
  • 1 teaspoon Lemons, juice
  • 1/2 teaspoon Salt, Kosher
  • 1/3 cup Water

Curry ketchup

  • 3/4 cup Ketchup
  • 4 teaspoons Curry powder, mild
  • 3/4 teaspoon Pepper, black, ground

To prepare chickpea pancakes

  • 1 1/2 cups Flour, chickpea
  • 2 1/4 cups Water
  • 1 teaspoon Salt, Kosher
  • 1/4 teaspoon Turmeric, ground
  • 1/4 teaspoon Cumin seed, whole
  • 3/4 cup Onions, red, small, dice
  • 2 tablespoons Peppers, serrano, minced
  • 1/2 cup Cilantro, fresh, chopped
  • 1 cup Squash, zucchini, grated
  • 1 teaspoon Oil, canola

To cook chickpea pancakes

  • 4 tablespoons Oil, canola

Service

  • 4 tablespoons Cilantro, fresh, minced

Instructions

For crispy tofu

  • Preheat oven to 375 F. Press Tofu for 15 minutes.
  • In a mixing bowl, crumble tofu. Reserve.
  • In a mixing bowl, whisk vegetable stock, tomato paste, curry powder, garlic powder and salt to combine.
  • Add sauce mixture to tofu and coat tofu. Place on parchment lined sheet pan and bake for 40-45 minutes or unitl golden brown and cripsy, rotating pan and stirring every 10 minutes. Reserve.

For cilantro mint chutney

  • In a blender, add cilantro, mint, serrano peppers, garlic, cumin, lemon juice, salt and water and blend until smooth. Reserve.

For curry ketchup

  • In a mixing bowl, combine ketchup, curry powder and black pepper. Allow to sit for at least 5 minutes. Reserve.

To prepare chickpea pancakes

  • In a large mixing bowl place chickpea flour and half of water, whisking well. Whisk remaining water slowly to create a smooth batter. Batter should be consistency of a crepe batter, somewhat thin. Add salt, turmeric, cumin, onions, serrano peppers, cilantro, zucchini and oil and whisk well. Allow batter to sit for at least 5 minutes.

To cook chickpea pancakes

  • Heat a non-stick skillet over medium heat. Add 1 teaspoon oil to pan. Place 1/4 cup batter into skillet and spread around with a spatula to create a 6 inch pancake. Cook until edges start to come up and bottom is golden brown, about 4-6 minutes. Flip and cook for another 2-3 minutes. Remove and keep hot. Repeat step with remaining batter.

For service

  • Place 1 chickpea pancake on a plate. On right side of pancake 1/2 cup of crispy tofu. Drizzle 1 Tablespoon of chutney over tofu. Fold pancake over top of tofu. Drizzle 1 Tablespoon curry ketchup over top and sprinkle with 1 teaspoon cilantro.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 8.17oz | Calories: 209kcal | Carbohydrates: 20g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 739mg | Fiber: 4g | Sugar: 7g