Happy Earth Day! To celebrate, let’s all pledge to care about the Earth for longer than 24 hours!
But seriously, with 2020 tying for the hottest year on record, the need for strong action on climate change and a paradigm shift for industry and agriculture is dire.
With plant-based diets being touted as one way for the general public to dramatically lower their carbon footprint and water use, let’s also celebrate Earth Day with a plant based recipe for chickpea pancakes!
I make this for lunch at least once a week and the ingredients are cheap and filling.
- 1 cup besan (chickpea flour)
- 1 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/8 tsp Indian chili powder (optional but not Kashmiri chili powder)
- Pinch salt
- 1-2 green chilies, finely sliced
- Big handful coriander or other fresh herbs
- Olive oil
- 1/4 cup Greek yogurt or plant-based yogurt
- 1-2 tsp Indian-style pickle (NOT interchangeable with Western pickles)
- 1 tbsp ketchup (trust)
- 1 head broccoli, stems peeled and sliced and florets separated into smallish pieces
- 1 tbsp olive oil
- Salt and pepper to taste
- Preheat the oven to 425 F (220 C). Mix the broccoli with the olive oil, salt, and pepper on a large baking sheet and spread it out as much as possible. Roast for 15-20 minutes or until crispy around the edges.
- Whisk all the dry ingredients for the pancake batter together then add water (slowly!) until the batter has a pourable consistency. In a small frying pan over medium-low heat, put a small amount of olive oil. Add a quarter of the batter and fry until golden brown on the bottom and bubbles start to solidify in the pancake. Flip and cook on the other side until golden brown. Repeat with the remaining batter. You should get four pancakes.
- Stir the ketchup, pickle, and your choice of yogurt together.
- Serve the pancakes with the yogurt dipping sauce and roasted broccoli on the side. Enjoy!