Hearty chickpea pancakes powered by fresh leafy greens. Protein-packed, vegan, gluten-free and grain-free breakfast or other meal.
Other leafy greens should be interchangeable here - I didn't like them with beet greens, but I think I just don't like beet greens in general. If you are using a softer green like spinach or arugula, don't worry about blanching it first. Any hearty greens should be blanched for the best texture and flavor.
If your garlic scapes are thinner than a standard-sized pencil, you can probably get away with not blanching them. Do a taste-test of the raw garlic scapes (they're delicious!) to see what the texture is like. Mine were very robust and the texture was too woody to add raw.
It will probably seem like the batter to veggie ratio is too low, but it all sorts out in the skillet! You can also make the pancakes larger, and increase the cooking time as needed.
Chickpea flour and besan aren't interchangeable and have different absorption rates. If you use besan you will need to adjust the amount of water.
Turnip Green and Garlic Scape Chickpea Pancakes originally printed from https://yupitsvegan.com/turnip-green-garlic-scape-chickpea-pancakes/ June 23, 2014