Rolled Chickpea Flour Pancakes with Cilantro and Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thin, delicate pancakes made with chickpea batter and fresh herbs, rolled into elegant spirals that melt in your mouth. This indian-inspired vegetarian ready in about 45 minutes layers chickpea flour, water, yogurt 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.

★ 4.6 (12 ratings) Prep: 30 min Cook: 15 min Serves 4 Indian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup chickpea flour, 1/2 cup water, 1/4 cup yogurt, 1/2 teaspoon salt, 1/2 teaspoon cumin seeds, 1/4 teaspoon coriander powder, and 1/4 teaspoon turmeric. Whisk until smooth, cover, and let rest for 30 minutes.
  2. Step 2: Heat 1 tablespoon oil in a non-stick skillet over medium heat. Add 1/4 teaspoon cumin seeds (from the total 1/2 teaspoon) and cook for 10 seconds until fragrant.
  3. Step 3: Add 1/4 cup chopped cilantro to the skillet and cook for 30 seconds until vibrant and fragrant.
  4. Step 4: Pour the batter from step 1 into the skillet, spreading it into a thin, even layer. Cook for 8-10 minutes until edges set and bottom is golden brown.
  5. Step 5: Carefully flip the pancake with a spatula and cook for another 5-7 minutes until golden on both sides.
  6. Step 6: Let cool for 5 minutes, then cut into thin strips and roll each strip into a spiral for serving.

Frequently asked questions

How long does Rolled Chickpea Flour Pancakes with Cilantro and Cumin take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Rolled Chickpea Flour Pancakes with Cilantro and Cumin?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Rolled Chickpea Flour Pancakes with Cilantro and Cumin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rolled Chickpea Flour Pancakes with Cilantro and Cumin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rolled Chickpea Flour Pancakes with Cilantro and Cumin vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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