Description
Light, golden, and packed with veggies, these crispy vegetable pancakes are served with a flavorful Asian dipping sauce. They’re naturally vegan, easily made gluten-free, and perfect as an appetizer, side dish, or light lunch.
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/2 cup chickpea flour (or all-purpose flour)
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Neutral oil for frying
- 2 tablespoons soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup (or honey)
- 1 teaspoon sesame oil (for dipping sauce)
- 1/2 teaspoon chili flakes (optional)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- In a large mixing bowl, combine cabbage, carrots, scallions, and cilantro.
- In a separate small bowl, whisk together chickpea flour, water, soy sauce, sesame oil, garlic powder, salt, and black pepper until a smooth batter forms.
- Pour the batter over the vegetables and stir until well coated.
- Heat a non-stick skillet over medium heat and add a light coating of oil.
- Scoop about 1/4 cup of the mixture into the skillet, flatten gently with a spatula, and cook for 3–4 minutes on each side until golden and crispy.
- Repeat with the remaining batter.
- For the dipping sauce, whisk all the sauce ingredients together in a small bowl until combined.
- Serve the pancakes hot with the dipping sauce on the side.
Notes
- Use gluten-free soy sauce or tamari to make the recipe gluten-free.
- Chickpea flour adds a nutty flavor and keeps it vegan and protein-rich.
- Adjust chili flakes to control the heat in the dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg