Sauerkraut Chickpea Pancakes

I patterned this after an Indian breakfast dish called cheela. It is sometimes referred to as an eggless omelet or a vegan omelet. It is made of chickpea flour (besan) and water with a few seasonings and optional vegetable ingredients, about as quick and simple as a recipe can be.

Since I would be using sauerkraut as a main ingredient I steered mostly clear of Indian spices and flavorings (as much as I love them) in favor of caraway and fennel seeds. I did, however, use turmeric for the yellow coloring and black salt for a bit of an eggy flavor.

The ingredients (not all of them pictured) were:

  • chickpea flour (besan)
  • rice flour
  • semolina
  • lightly crushed caraway seeds
  • lightly crushed fennel seeds
  • black salt
  • fermented sauerkraut (rinsed and drained)
  • sliced green onions
  • red and green mild peppers
  • water
  • olive oil for light frying

cheela

cheela

cheela

cheela

cheela

 

I usually choose not to heat sauerkraut in order to preserve its probiotic qualities, but in this instance I figured it would be heated only briefly. I rinsed the sauerkraut to reduce the sodium content and because I would be adding black salt for flavor.

I spread the fairly thin batter in the pan with the back of the ladle and cooked the pancakes on both sides.

cheela

cheela

 

These were delicious on their own, with ketchup and/or with my fermented hot sauce.

cheela

cheela



 


6 thoughts on “Sauerkraut Chickpea Pancakes

    1. Thank you. I wish I could tell you the proportions. I added too much water so added more of the dry ingredients until I thought it was the right consistency. You know, the usual methods in this kitchen. As long as the largest proportion is chickpea flour one really can’t go wrong.

      Liked by 1 person

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