Apricot Ginger Teriyaki Glazed Chickpea Pancakes with Herbed Labneh Drizzle

Apricot Ginger Teriyaki Glazed Chickpea Pancakes with Herbed Labneh Drizzle

These savory chickpea pancakes are pan-fried until crisp and brushed with Apricot Ginger Teriyaki Glaze for a glossy sweet savory finish. Topped with a cooling herbed labneh drizzle, quick pickled radishes, and toasted sesame, this dish works as a bright brunch plate, light dinner, or shareable small plate.

Ingredients

• 1 cup chickpea flour (besan)
• 1 cup water
• 1 large egg (or 2 tbsp aquafaba for vegan)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 tablespoons chopped scallion (plus extra for garnish)
• 1/4 cup grated carrot
• 1/4 cup finely chopped spinach or baby kale
• 2 tablespoons neutral oil plus more for frying
• 1/3 cup Apricot Ginger Teriyaki Glaze (plus 2 tablespoons for serving)
• 1/2 cup labneh or thick Greek yogurt
• 1 tablespoon finely chopped fresh dill or parsley
• 1 teaspoon lemon juice
• 1/4 cup thinly sliced radishes
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon toasted sesame seeds
• Fresh lemon wedges for serving
• Salt and black pepper to taste

Instructions

1. Make pancake batter: In a medium bowl whisk chickpea flour, water, egg (or aquafaba), salt, cumin, and smoked paprika until smooth and lump free. Fold in scallion, grated carrot, and chopped spinach. Let batter rest 10 minutes to hydrate.
2. Quick pickle radishes: While batter rests, combine sliced radishes, rice vinegar, sugar, and a pinch of salt in a small bowl. Toss and let sit at room temperature for at least 10 minutes.
3. Prepare herbed labneh drizzle: In a small bowl mix labneh, chopped dill or parsley, lemon juice, a pinch of salt, and 2 tablespoons water to reach a loose drizzling consistency. Taste and adjust seasoning.
4. Cook pancakes: Heat a large nonstick skillet over medium heat. Add 1/2 teaspoon oil and swirl to coat. For each pancake, spoon about 1/4 cup batter into the skillet and spread slightly to form 3 to 4 inch rounds. Cook 3 to 4 minutes until edges set and underside is golden and crisp. Flip and cook another 2 to 3 minutes until cooked through and golden. Transfer to a rack set over a sheet pan to keep crisp. Repeat, adding oil as needed, to make about 8 pancakes.
5. Glaze pancakes: Reduce heat to low. Brush top surface of each pancake lightly with the Apricot Ginger Teriyaki Glaze. Return pancakes glaze-side down to the skillet for 20 to 30 seconds to create a glossy caramelized finish. Flip and brush the second side, warming for another 20 seconds. (Creative use: reserve 2 tablespoons of glaze and stir into 1 tablespoon of warm water to make a dipping sauce to serve on the side.)
6. Assemble and serve: Stack two pancakes per plate or fan them on a platter. Drizzle the herbed labneh over the pancakes. Scatter quick pickled radishes and extra scallions on top. Sprinkle toasted sesame seeds and finish with a squeeze of lemon. Serve warm with the reserved Apricot Ginger Teriyaki dipping sauce on the side.

Notes

• Make it vegan: Replace the egg with 2 tablespoons aquafaba and use a plant based yogurt for the drizzle.
• Advance prep: Batter can be made and refrigerated up to 24 hours. Rewhisk before cooking. Pickled radishes keep 2 days refrigerated.
• Serving ideas: These pancakes are great with a simple green salad or as part of a mezze board. The glaze adds a gleaming finish that makes the dish pop visually.