clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chickpea Pancakes with Harissa Yogurt Sauce

  • Author: Lindsay Cotter
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 -5 1x


Savory chickpea pancakes with harissa yogurt sauce. Healthy, gluten free, grain free, vegetarian!



For the Chickpea Pancakes:

  • 1 1/4 cup chickpea flour, also known as garbanzo bean flour (Bob’s Redmill)
  • 1 1/2 cup cold water
  • 1/4 tsp sea salt and pepper each (to taste)
  • 2 tbsp extra-virgin olive oil or avocado oil, plus more for the pan
  • Optional minced garlic (for the garlic lovers. 1/2 to 1 tsp)
  • 1/2 to 1 tsp seasoning of choice (optional).
  • Extra Oil for the pan

For the Harissa Yogurt Sauce Topping:

  • 5 ounces plain Icelandic Style yogurt or other thick yogurt of choice.
  • 2 tbsp Harissa Paste or 1/2 tbsp harissa seasoning
  • 1/4 tsp minced garlic
  • olive oil to drizzle
  • Cracked black pepper and sea salt to sprinkle
  • Lemon slices
  • Fresh Cilantro to garnish
  • Optional – sliced grape tomatoes and peppecorns


To make the chickpea pancakes:

  1. Mix your chickpea (garbanzo bean) flour, 2 tbsp olive oil, water, and seasonings together in a bowl. Whisk until smooth. It’s best to let it sit for 15-20 minutes at room temperature.
  2. While the batter is sitting, heat a griddle or pancake pan to medium high and add 1 tbsp oil or butter.  While the pan is preheating, prep your yogurt topping.
  3. In a small bowl, whip together plain yogurt, harissa paste, garlic, and pepper/sea salt. Spoon into serving bowl and garnish with lemon slices, cilantro, and a drizzle  of olive oil.
  4. Set the sauce aside in fridge while you make your pancakes.
  5. Once the batter is ready and pan is hot/oiled, spoon 1/4 cup of the batter on the hot pan. if you have a large enough pan, you can pour 2-4 pancakes at a time. Batter should spread easily— If it doesn’t, thin with a little water.
  6. Cook until bottoms are lightly browned and bubbles form on top, about 2-3 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through.
  7. Place cooked chickpea pancake on large serving plate and repeat until you’ve used up all the batter. Add more oil if needed. The batter should make around 7-8 pancakes.
  8. Once you’ve cooked all your chickpea pancakes, serve them onto each plate and spoon 2 tbsp of harissa yogurt on top.
  9. Garnish each plate with fresh cilantro and sliced tomatoes. Optional peppercorn to sprinkle on top and olive oil to drizzle.
  10. BONUS topping: To make it extra flavorful, add a tbsp of shaved parmesan on each plate.


Batter can be made 1-2 days ahead. Be sure to cover and chill in fridge.

  • Category: breakfast
  • Method: stove
  • Cuisine: European

Keywords: chickpea, pancakes, yogurt, healthy, vegetarian, breakfast, grain free


Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak Peek Sign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook