Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Have you heard of the amazing dish, “Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli – Oh She Glows”? This delicious and satisfying meal has been delighting taste buds from coast to coast. It is packed with flavor and nutrition, and best of all, it’s vegan!

The chickpea pancakes are made from a simple combination of chickpea flour, old-fashioned rolled oats, salt, and dill, and are surprisingly easy to make. These gluten-free patties can be fried in a shallow pan to create perfectly crunchy and golden pancakes. Then, you are ready to build your meal!

One of the highlights of this meal is the zesty flavor the lemon-garlic aioli adds. This vegan aioli is made with a combination of vegan mayo, garlic, and freshly squeezed lemon, and is the perfect dip to your pancakes. It adds a great burst of flavor to the lightly spiced and crunchy chickpea pancakes.

The meal can be enjoyed on its own as a quick lunch, but it is also easy to expand it into a larger meal which fits the appetites of a larger crowd. Choosing some ingredients to accompany your pancakes, like kale or roasted sweet potatoes, will round out the meal and add more nutrition.

This unique and tasty dish can be enjoyed by vegans, vegetarians, and meat-lovers alike. The Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli – Oh She Glows is a great way to enjoy quick and flavorful vegan meals. With a crunchy outside and a soft inside, you won’t be disappointed with this fun and delicious meal.

How is 2019 treating you so far? Scrolling through Instagram would have me believe that we’re all killin’ this New Year thing, but something tells me I’m probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had to give myself a break from the shiny social media highlight reels for a bit. Half-way into January, I’m now feeling ready to turn this year around and I’m hopeful it will be a really great year.

Maybe you, like me, were more than ready to leave 2018 in your dust, but the start to the year hasn’t gone as you hoped—please know that you aren’t alone! Life challenges don’t adhere to a calendar format and they certainly don’t pause for holidays. All that we can do is put those lessons in our back pocket and carry them with us going forward. Progress, not perfection…am I right?!

My passion for chickpea pancakes has reignited lately. I forgot just how quick and easy these savory cakes are to whip up for a light lunch or dinner. While I don’t see myself burning out on soup and toast anytime soon, these are a pleasant change from the usual winter fare. I’ve also been really into the bright and tangy combo of lemon-dill lately (must be that drab winter weather!) so I decided to make those the standout flavours in this recipe. Served with a rich Lemon-Garlic Aioli, crunchy chopped dill pickles, green onion, and fresh dill…this dish brightens up any day. Even though my brain can’t quite comprehend it, I know not everyone is a big dill pickle fan. If that’s the case, I’d recommend trying my reader-fave Jumbo Chickpea Pancake recipe instead!

Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

★★★★★
4.9 from 23 reviews

Yield
7 (3-inch) pancakes

Prep time
16 minutes

Cook time
14 minutes

Total time
30 minutes

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. This recipe is adapted from my Jumbo Chickpea Pancake.

Ingredients

For the Lemon-Garlic Aioli:

1/2 cup (125 mL) soy-free vegan mayo
1 large or 2 medium garlic cloves, grated on microplane
1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2)

For the pancakes:

1 tablespoon (15 mL) coconut oil or extra-virgin olive oil
3 large garlic cloves, minced (1 heaping tablespoon)
1/2 cup (42 g) grated peeled carrot (1/2 medium)*
1/3 cup (47 g) finely chopped dill pickle (2 small)**
1/2 cup (63 g) chickpea flour
2 tablespoons (10 g) nutritional yeast
1/2 cup (125 mL) water
Fine sea salt and pepper, to taste (I use 1/4 teaspoon)

For serving:

Sliced green onion, chopped dill pickle and fresh dill, aioli

Directions

For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside.
For the pancakes: To a large skillet, add the oil and sauté the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and sauté another minute or two until the carrot has softened a bit.
Preheat another large non-stick skillet (I use a flat pancake skillet) over medium heat. Or, simply use the same skillet as before if that works for you!
In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed veggies. Whisk until combined and let the batter sit for 1 minute.
When a drop of water sizzles after hitting the pancake skillet, it’s preheated and ready to use. Spray the skillet with oil.
To the skillet, add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown. I prepare the toppings while the pancakes cook.
Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above.
Serve the pancakes warm with a big dollop of Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion if you’re feeling fancy! We haven’t found these to freeze or reheat very well, so I recommend making and serving the pancakes fresh.

Tip:

* I use the standard-sized grate hole on the box grater.

** It’s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.

Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!

If you’re using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.

Nutrition Information

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