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Chickpea Pancakes with Brinjals, Tomatoes & Labneh from Food That Loves You Back

chickpea pancakes served with lightly fried brinjals, fresh and sundried tomatoes, labneh and spinach. A recipe from Food That Loves You Back by Amarae Vercuil.
Total Time 30 mins
Course Main Dish
Cuisine Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free, Vegetarian
Servings 2 servings


Chickpea Pancakes

  • 1 cup chickpea flour
  • 1 cup lukewarm water
  • 1 tablespoon olive oil
  • 1 teaspoon pink salt


  • 1 medium brinjal
  • olive oil for frying
  • ΒΌ cup labneh or smooth cream cheese
  • 4 marinated sundried tomatoes
  • 4-6 rosa tomatoes cut in half
  • baby spinach leaves
  • olive oil


Chickpea Pancakes

  • Place all the ingredients in a bowl. Whisk until smooth. Set aside to rest for atleast 20 minutes, or refigerate overnight. (If chilled, remove from the fridge 10 minutes before cooking).
  • Heat a small non-stick pan over medium heat. Pour a teaspoon of olive oil into the pan and use a paper towel to spread it out. Ladle 1/2 cup batter into the pan. Cook for 2 minutes, flip and cook on the opposite side. Repeat with the remaining batter, to make 4 pancakes.


  • Slice the brinjal thinly, place in a collander, sprinkle with salt and leave for 10 minutes to allow excess moisture drain. Rinse and Pat dry.
  • Heat 2 tablespoons of olive oil in a nonstick pan and fry the brinjals in batches until golden brown. Drain on a paper towel and pat dry.
  • Spread 1-2 tablespoons of labneh or cream cheese over each pancake. Top with slices of pan-fried brinjal, slice sundried and fresh tomatoes, and baby spinach leaves and finish with a drizzle of olive oil.