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Courgette Chickpea Pancakes with Mango Cucumber Chutney

A substantial wholesome pancake enlivened with spices and served with a tangy salsa and yoghurt. Made with chickpea flour, it is naturally gluten free.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 4
Author: Choclette



  • 2 medium courgettes
  • 180 g chickpea flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground roasted cumin
  • 1 tsp kalonji seeds
  • salt & pepper to taste
  • 1 large egg (I used a duck egg)
  • 300 ml water
  • 4 spring onions
  • 1 small chilli - deseeded and finely chopped
  • 3-4 sprigs of parsley - chopped
  • 1 tbsp sunflower oil
  • Yoghurt to serve

Mango Salsa

  • 1 ripe mango - peeled , stoned and diced
  • 10 cm chunk of cucumber - diced
  • handful of chives - chopped
  • 1 small red chilli - deseeded and finely chopped
  • small handful of parsley (or coriander) - chopped
  • 1 lime - juiced
  • 1/4 tsp ground roasted cumin


  • Grate the courgettes and leave in a colander or sieve to drain of some of the liquid, for 30 minutes or so.
  • Prepare and mix all the salsa ingredients together and season with salt if desired.
  • Place the chickpea flour, bicarbonate of soda, spices, salt and pepper into a large bowl and whisk to mix.
  • Make a well in the centre and add the egg. Start to whisk this in gradually adding the water until all is incorporated.
  • Stir in the courgettes, onions, chilli, parsley and oil.
  • Heat a 20 cm non-stick frying pan over a moderate heat and grease with a little oil.
  • Spoon a quarter of the mixture into the pan and flatten out into a large pancake.
  • Fry for about 3-4 minutes until set then flip over and fry for a further 2-3 minutes.
  • Keep warm in a low oven and repeat the process three more times.
  • Serve with the mango salsa and yoghurt.


Adapted from Brian Glover's recipe in Delicious, Feb 2005