
By ohsheglows.com
Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli
Instructions
Prep:16minCook:14min
Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I'm getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner.
Updated at: Thu, 27 Mar 2025 23:14:08 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
4
Low
Nutrition per serving
Calories170 kcal (8%)
Total Fat14.2 g (20%)
Carbs8 g (3%)
Sugars0.7 g (1%)
Protein3.2 g (6%)
Sodium269.3 mg (13%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings

½ cupsoy free vegan mayo

1garlic cloves
large, grated on microplane

5mlfresh lemon juice
to taste

15mlcoconut oil
or extra-virgin olive oil

3garlic cloves
large, minced

½ cupcarrot
grated, peeled, 1/2 medium

⅓ cupdill pickle
finely chopped, 2 small

½ cupchickpea flour

10gnutritional yeast

½ cupwater

¼ teaspoonfine sea salt

pepper
to taste

green onion
sliced

dill pickle
chopped

fresh dill

aioli
Instructions
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Notes
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