Spinach and Chickpea Pancakes

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READY IN: 1hr 5mins
Recipe by pattikay in L.A.

From the Food and Cooking of Spain, Africa and the Middle East. Posted for ZWT III, North Africa

Ingredients Nutrition


  1. First make the pancakes. Whisk together the flour, a little salt, the egg, milk and 5 T water to make a fairly thin batter.
  2. Stir in the oil.
  3. Heat a large griddle, grease lightly and fry the pancakes on one side only, to make 8 large pancakes.
  4. set aside while preparing the filling.
  5. heat the oil in a frying pan and fry the onion for 4-5 minutes till soft.
  6. wash the spinach, place ina pan and cook till wilted, shaking the pan occasionally.
  7. chop the spinach roughly.
  8. skin the chickpeas: place them in a bolw of cold water and rub them till the skins float to the surface.
  9. mash the skinned chickpeas roughly with a fork.
  10. add the fried onion, grated zucchini, spinach and chopped cilantro.
  11. stir in beaten eggs, season and mix well.
  12. place the pancakes, cooked side up, on a work surface and place spoonfuls of the filling down the center.
  13. fold one half of the pancake over the filling and roll it up.
  14. place in a large buttered ovenproof dish and preheat oven to 350.
  15. melt the butter for the sauce in a small pan, stir in the flour, and then gradually add the milk.
  16. heat gently for 2-3 minutes, stirring. season with salt and pepper and pour over the pancakes.
  17. bake in the oven for about 15 minutes, till golden and then serve garnished with cilantro.

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