Courgette, chickpea and herb pancakes | Ottolenghi 20

We're celebrating 20 years of Ottolenghi and so we're focusing each week on a key Ottolenghi ingredient that we use, love and want you to try. This episode is all about Chickpeas!
The humble chickpea is so versatile and we use it for everything from hummus and falafel to soups and salads, dips and crispy deliciousness. This week Yotam is showing a super simple vegan dish of chickpea and courgette pancakes made with both chickpeas and chickpea flour.
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Courgette, chickpea and herb pancakes recipe: bit.ly/3qnKWlB
Ottolenghi 20 - behind the scenes, recipes and products: bit.ly/403MptI
See our platters and homeware: bit.ly/3EhkwV1
Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Don Nelson

[@KimMayroze]

I cooked this recipe today and it was truly delicious. I like the fact that it is very versatile, so I substituted the chickpeas with sweet corn and the cilantro and mint for parsley. I also added one grated carrot in addition to the courgettes. I loved the spices (I excluded the cinammon) and the flavor of the chickpea flour was good. Thanks for introducing me to a delicious and flexible vegan recipe! Next time I'm considering making it with cabbage and other veggies.

[@Ottolenghi]

Great variations!

[@suhaskhamgaonkar6322]

In Indian cuisine there are so many variations of this pancake! We never need to use eggs in our pancakes, fritters, etc and we create a myriad of these pancakes using mixture of various lentils, millets, rice, wheat flours and spices, herbs, veggies. It’s so abundant in flavor and nutrition. The older I’m getting in age more I am appreciative of the cuisine of my roots and the ingredients used. Thank you Yotam Ottolenghi! I’m happy to see you including these ingredients in your dishes.

[@marilyn1228]

They'd make great veggie waffles as well.

[@verenamartini8695]

I will try it, thank you

[@ganzeeboy]

These are amazing so easy to make and super tasty. I've found rice flour works better than corn starch/flour as well as adding grated carrot to the veggie mix.

[@fjordhellas4077]

What a wonderful team you make and Yotam shines with his lovely team. Greetings from Norway.

[@alidapc]

I don't fry anything. What I do is brush a little oil on a non-stick pan or griddle & they turn out well.

[@boblambert7889]

I shall be making these using coconut yogurt, I think it will complement the spices very nicely.

[@jeannecastellano7181]

I just checked out your recipe for these delectable pancakes. I'm American, so I never learned metrics. Do you have your recipes in the Imperial measurements too?

[@trudybongers3534]

Thanks for your recepices dear mr. Ottolengi.. greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷

[@denniskirschbaum9109]

I had to look up what a courgette is. Zucchini!

[@Ottolenghi]

Correct!

[@HeatherinherKitchen]

This is one poached egg and holly away from my dream breakfast!!!! 🤍

[@Ottolenghi]

Yes!

[@tracyehrenberg6074]

YESSSSS to the humble chickpea!!! I love them in all forms. can't wait to make these, with vegan yoghurt ; )

[@timmagee]

I enjoy this channel but metal utensils in Teflon pan. Sigh. Most folks can't afford to replace a pan so often.

[@sandramontagnier2499]

This was delicious! The herbs were perfectly balanced. Thank you

[@Ottolenghi]

You're so welcome!

[@verenamartini8695]

So good! I have made them twice already, and they have been acclaimed, tasty, easy, well balanced flavors and a perfect texture! THANKS

[@Ottolenghi]

Great to hear!

[@Louischerfig]

just tapping that metal spatula on the non-stick pan like it's god damn 1999, smfh??!!!!?!?!?! AAAAAAAAAAH!!!!!!

[@catherinekiss4036]

I love this recipe. It turned out fabulous. Thankyou 😊

[@catherineaillerie5134]

Here in France the size of courgettes vary tremendously, would anyone have an idea of the weight of the courgettes for this recipe? Thank you!!

[@Ottolenghi]

After the courgettes are drained and squeezed you should be left with around 370g of grated courgettes. We hope that's helpful

[@catherineaillerie5134]

@@Ottolenghi it is extremely helpful, thank you very much. I love your channel and have many of Ottolenghi’s books. Love them all! Can’t wait to try this recipe too!

[@eg14]

I like this recipe. The possibilities using different ingredients is endless. Please pick a measurement standard though. The mixed measurements is difficult.

[@isabelthomson5179]

Made this tonight and wow it's amazing so delicious will definitely be making this regularly

[@trishgibbons8726]

Oh my, that looks delicious... Thank you xx

[@caitlinhoey841]

Can’t wait to make these for my vegan nephews! Thanks for sharing :)

[@shlomovenezia101]

LOVE IT BROSKI

[@claudiawernercharpilloz5208]

Merci français serai chouette 😀🌟

[@daveneparsons4041]

I have to ask what is Courgette? Where would I find it? I live in NY. I would REALLY LOVE TO MAKE THIS I AM ALWAYS EATING CHICKPEAS❤

[@Charlie-ny2me]

Zucchini brother

[@daveneparsons4041]

@@Charlie-ny2me OK THANK YOU🥰

[@HeatherinherKitchen]

We call it Zucchini :)

[@Hollis_has_questions]

Just as aubergine is eggplant, coriander is cilantro, and cornflour is cornstarch.

[@jontrewfrombarry]

We have lots of courgettes in our garden so I made this recipe. A few tips. Make sure you squeeze as much water as you can out of the grated courgette/zucchini. If you don't your mixture will be too runny and you might have to add more flour ( but thats not the end of the world). I liked a little more chilli . When I made it again increased the chilli to 2 small fresh green chillies' but it depends on what variety you use. I left out the cinnamon but I grated two cloves of garlic into the mix which I think improved this great recipe. (Thank you Yotam) Does anyone have any other variations on this recipe?

[@mikyroelands8468]

Great recipe and gluten free! Yeh! Hello from Greece!❤ 🏖️

[@GuyCruls]

tzatziki is called for here.

[@andyh6017]

Absolutely outstanding.

[@bougainville1]

Yummmmy 😍

[@lolly5453]

Yum 😋

[@heikeferdinandt7258]

❤❤❤

[@tristamtrondheim2680]

Ginger gives nice gingery hit, herbs give nice herby flavour. God I miss Nigella

[@barbsie7315]

gingerly heat :)

[@Hollis_has_questions]

How about adding tahini to the yoghurt?

[@Ottolenghi]

By all means!

[@helixDNA6535]

What did you pour on at the end?

[@Ottolenghi]

Just a little drizzle of olive oil..

[@user-pn3io5oy3i]

U look like Jeff Goldblum

[@upendasana7857]

Its not like he made it up,I made some like these years ago after seeing an Indian cook do them.Honestly these chefs that like to make out they invented the recipe themselves ...lol.

[@jayolovitt5969]

He doesn’t really claim that he did. The recipe obviously has an Indian influence. But it’s not really an Indian recipe.

[@upendasana7857]

@@jayolovitt5969 No its not really an indian recipe but I saw it being cooked by an Indian chef....just saying,its nothing new and made it myself some years ago now,you can put whatever you want in it as its just a batter with chick pea flour.

[@jflsdknf]

That's what everyone does and there's nothing wrong with it, taking inspiration from other places. There is nothing truly new anymore when it comes to creativity that's just how it is.

[@AnnieLongGone]

Not a pancake. but a fritter. I'm disappointed because I was expecting something thin I could wrap around an interesting filling. Hmmm, by trying to cater to a US audience, perhaps you're discounting other nationalities unnecessarily. Not difficult to incorporate other local terms into your monologues. Just a thought.