Spinach, feta and chickpea pancakes
Serves 2
Easy
Total time:
These spinach and feta chickpea pancakes make for a delicious quick and healthy midweek meal. Chickpea flour (gram flour) is gluten-free and contains more protein than other flours
Skip to ingredients
- (gram flour) 200g chickpea flour
- chopped to make 2 tbsp chivesplus more to serve
- olive oil
- 1 oniondiced
- 1 clove garliccrushed
- a grating nutmeg
- 300g baby spinachplus a handful of raw leaves
- 50g low-fat fetaplus more to serve
Nutrition: per serving
- kcal421
- fat7.5g
- saturates0.9g
- carbs64.8g
- fibre14g
- protein16.7g
- salt0.6g
Method
step 1
Whisk the flour, chives and lots of seasoning with 300ml water. Leave to sit for at least 30 minutes. Heat 1 tsp oil in a frying pan and gently cook the onion without colouring until soft, about 8 minutes. Add the garlic, cook for another minute, then add the nutmeg and the spinach, and stir. Scatter in the feta, and season with black pepper.
step 2
Brush a non-stick frying pan with olive oil, then spoon enough batter into the pan (swirling it) to make a thin pancake. Turn over after 2 minutes, or when the edges have set. Cook for 2 minutes more before adding a spoonful of the spinach mix and folding in half. Repeat until all the batter and filling have been used – you should make about 4 pancakes. Keep them warm in a low oven as you go along. Serve with spinach leaves and some snipped chives.
