Injera-Crusted Spiced Chickpea Pancakes

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Savory Ethiopian-inspired chickpea pancakes with injera batter infused with aromatic spices, pan-fried until golden and crisp. This Ethiopian-inspired vegetarian recipe, ready in about 25 minutes, layers canned chickpeas, drained and rinsed, berbere spice blend, ground cumin into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 200 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup injera batter or fermented teff flour batter
• 1 cup canned chickpeas, drained and rinsed
• 1 tsp berbere spice blend
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1/4 cup water
• 2 tbsp vegetable oil

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a food processor, combine 1 cup canned chickpeas, 1 cup injera batter, 1 tsp berbere spice blend, 1/2 tsp ground cumin, 1/2 tsp salt, 2 tbsp chopped fresh cilantro, and 1/4 cup water. Pulse until a thick, slightly coarse batter forms.
2. Step 2: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat until shimmering.
3. Step 3: Spoon 1/4 cup portions of the batter into the pan, spreading slightly to form 4-inch pancakes. Cook for 4-5 minutes until the edges are dry and the bottoms are golden brown.
4. Step 4: Flip carefully and cook for another 3 minutes until cooked through and crisp on both sides. Serve warm with a side of spiced yogurt or salad.