Vegan Cabbage Pancakes with Creamy Chickpea Dip
Golden, savory cabbage pancakes made without eggs or dairy, paired with a smooth lemony chickpea dip. Light, nourishing, and great for weight balance, digestion, and skin health.
⏱️ Time
Prep: 15 minutes
Cook: 15 minutes
Total: ~30 minutes
🛒 Ingredients
Cabbage Pancakes
2 cups finely shredded cabbage
½ small onion, very finely sliced
½ cup chickpea flour
2 tbsp whole wheat flour or oats flour
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder (optional, mild)
¼ tsp baking powder
Water as needed (to make thick batter)
Olive oil for shallow cooking
Creamy Chickpea Dip
1 cup boiled chickpeas
2 tbsp tahini (or olive oil if unavailable)
1 tbsp lemon juice
1 small garlic clove (optional)
2–3 tbsp water
Salt to taste
Black pepper or cumin (very mild)
👩🍳 Instructions
1️⃣ Prepare Pancake Batter
In a bowl, mix cabbage, onion, chickpea flour, wheat flour, salt, pepper, baking powder, and olive oil.
Add water slowly to form a thick, spoonable batter.
Rest 5 minutes.
2️⃣ Cook Pancakes
Heat a non-stick pan with a few drops of olive oil.
Spoon batter onto pan and spread slightly.
Cook on medium heat for 3–4 minutes per side until golden and crisp.
Repeat with remaining batter.
3️⃣ Make Chickpea Dip
Blend chickpeas, tahini, lemon juice, garlic, salt, pepper, and water until smooth and creamy.
Adjust thickness with water.
🌟 Tips
Squeeze cabbage lightly if very watery.
Add grated carrot or zucchini for variation.
For extra crispiness, cook pancakes slightly thinner.
❓ frequently Asked Questions FAQ
Is this gluten-free?
Yes—use only chickpea flour or oat flour.
Can I air-fry the pancakes?
Yes! Brush lightly with oil and air-fry at 180°C for 10–12 minutes, flipping once.
Good for weight loss?
✔ High fiber, plant protein, and healthy fats—very filling.
🥗 Nutrition information
Calories: 220
Protein: 9g
Fiber: 6g
Healthy fats: Olive oil & tahini