Mushroom Loaded Chickpea Pancakes with Avo Salsa & Tahini Sauce

Fluffy chickpea pancakes loaded with mushrooms, topped with a refreshing avocado salsa and drizzled with creamy tahini sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Make Everyday Gourmet, Vegetarian Flexitarian
Cuisine Vegetarian
Servings 4



  • 225 g chickpea flour
  • tsp salt
  • ½ tsp black pepper freshly ground
  • 4 tbsp olive oil
  • 500 ml warm water

Avo salsa:

  • 2 medium avocados diced
  • 1 bunch spring onions sliced
  • 2 limes juiced

Tahini sauce:

  • ½ cup tahini
  • ¼ - ½ cup cup hot water
  • 1 clove garlic small, finely grated
  • ½ lemon juiced


  • 500 g mixed cultivated mushrooms sliced
  • 1 clove garlic minced
  • 1 tsp dried herbs
  • 1 tbsp red wine vinegar

To serve

  • salt and pepper to taste
  • olive oil
  • lime wedges
  • micro herbs
  • *Everything bagel seasoning *Everything bagel seasoning is a simple mix of sesame seeds, poppy seeds, dried garlic, onion and sea salt flakes. You can also just use mixed sesame seeds.


For the pancakes

  • Pour the water into a large mixing bowl.
    Gradually scatter in the chickpea flour and whisk constantly to make a smooth batter.
    Season with salt and pepper.
  • Pour in the olive oil.
    Whisk to distribute evenly.
    Set the batter aside at room temperature for 2 hours.

For the salsa

  • Mix all the ingredients together and season well with salt and pepper.

For the tahini sauce

  • Whisk the tahini and just enough hot water together in a small bowl until smooth and a nice spreadable consistency.
    Add the garlic and lemon and season well with salt.

To cook the pancakes

  • Heat a drizzle of olive oil in a 20cm non-stick frying pan on medium heat.
    When the oil is hot, pour in one quarter of the chickpea batter.
  • Cover the pan with a lid.
    Cook until the top of the pancake is completely set and you can check the underneath is golden brown.
  • The pancake will be very tender and is a little fragile so shimmy it gently onto a serving plate.
    Keep warm in the oven while you repeat the process with the rest of the batter.

For the mushrooms

  • Heat a drizzle of olive oil in a large frying pan.
    Add the mushrooms and cook until golden brown.
  • Add the garlic and herbs and toss until fragrant.
    Finish with the red wine vinegar.

To assemble

  • Spread a little tahini sauce onto each pancake.
    Top with the sautéed mushrooms.
  • Dollop a good amount of avocado salsa onto each plate.
    Sprinkle with everything bagel seasoning and micro herbs.
    Serve with lime wedges and enjoy!
Keyword vegetarian