Cabbage Chickpea Pancakes Recipe: A Vegetarian Delight

Looking for a meat-free meal that doesn’t skimp on flavor? Try these Cabbage and Chickpea Pancakes accompanied by a flavorful Basil-Cashew Dip. Combining the savory crunch of cabbage with the hearty texture of chickpeas, these pancakes offer a tasty and satisfying alternative to traditional meat dishes. Perfect for a light lunch, dinner, or even as a creative appetizer, this recipe is sure to impress with its unique flavors and easy preparation.


For the Pancakes:

  • Pointed Cabbage: 1/2, finely shredded
  • Red Onions: 2, thinly sliced
  • Chickpea Flour: 140 g (4.9 oz)
  • Rice Flour: 40 g (1.4 oz)
  • Baking Powder: 1 teaspoon
  • Curry Powder: 1 tablespoon
  • Garlic Powder: 1 teaspoon
  • Chili Flakes: 1 teaspoon
  • Mineral Water: 120 ml (4 fl oz)
  • Olive Oil: For frying

For the Dip:

  • Basil Leaves: A handful
  • Roasted Cashews: 70 g (2.5 oz)
  • Coconut Blossom Sugar: 1/2 teaspoon
  • Lemon Juice: 2 tablespoons
  • Water: 100 ml (3.4 fl oz)
  • Salt: 1 teaspoon


1. Prepare the Pancake Batter

  • In a large mixing bowl, combine the shredded cabbage and sliced red onions.
  • Mix in the chickpea flour, rice flour, baking powder, curry powder, garlic powder, and chili flakes.
  • Gradually add the mineral water, stirring continuously, until the batter is smooth and thick.

2. Cook the Pancakes

  • Heat a large skillet over medium heat and add olive oil.
  • Scoop a ladleful of batter into the skillet, flattening it slightly to form a pancake.
  • Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding oil as needed.

3. Make the Basil-Cashew Dip

  • In a blender, combine the basil leaves, roasted cashews, coconut blossom sugar, lemon juice, water, and salt.
  • Blend until smooth and creamy, adjusting seasoning and consistency as desired.

4. Serve

  • Serve the pancakes hot with the basil-cashew dip on the side.

Tips for Success

  • Consistency Check: Ensure the pancake batter is neither too thick nor too runny for the best texture.
  • Adjust Heat: Keep the heat at a medium level to prevent the pancakes from burning while allowing them to cook through.
  • Serving Suggestions: These pancakes can also be served with a side of fresh salad or sautéed vegetables for a more filling meal.

Health Benefits

Cabbage is a low-calorie vegetable high in vitamins C and K, and chickpeas are a great source of protein and fiber, making this dish not only delicious but also nutritious. The basil-cashew dip adds a dose of healthy fats and additional protein, creating a balanced meal that supports overall health.


Q: Can I use another type of flour for the pancakes? A: Yes, you can substitute chickpea and rice flour with other gluten-free flours if desired.

Q: How do I store leftover pancakes and dip? A: Store the pancakes and dip separately in airtight containers in the refrigerator for up to 3 days.


These Cabbage and Chickpea Pancakes with Basil-Cashew Dip are a testament to the versatility and delicious possibilities of vegetarian cooking. Whether you’re a committed vegetarian or just looking to reduce your meat intake, this recipe offers a delightful way to enjoy wholesome, plant-based meals that are as nourishing as they are tasty. Give it a try and discover a new favorite!

Read Also: Zucchini Pancakes Recipe: Simple, Tasty, and ASMR-Worthy!

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