Chickpea Pancakes with Cumin Roast Carrots and Parsnips (and Dressing For Days)

This recipe is a variation on our Paneer Chickpea Pancakes, with a lovely roast veggie topping and a selection of dressings (which can be whipped up in seconds). You can choose your favourite or mix-and-match at will, with the herb oil giving you a perfect vegan option.

The dressings are adapted from Diana Henry’s Simple and Sabrina Ghayour’s brand new Simply – as you might expect, the dressings are simply simple to make!

~Jo Eats!

Roasted vegetable chickpea pancakes

Chickpea Pancakes with Cumin Roast Carrots and Parsnips

A chickpea pancake recipe with a hearty and delicious cumin roast vegetable topping. Comes with mix-and-match dressings, for all your pancake needs!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Light Lunch, Main Course
Servings 8 Pancakes


Chickpea Pancakes

  • 200 g Chickpea (Gram) Flour
  • 1 tsp Ground Tumeric
  • 1 tsp Ground Cumin
  • ½ tsp Garam Masala
  • ½ tsp Cayenne Pepper
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 300 ml Water


  • 6 Carrots peeled
  • 2 Parsnips peeled
  • 3 tsp Cumin Seeds
  • 1 tsp Chilli Flakes (optional)
  • 5 tbsp Olive Oil extra virgin

Pomegranate Dressing

  • 3 tsp Pomegranate Molasses
  • 1 clove Garlic crushed
  • 1 tsp Mustard while grain
  • 6 tbsp Olive Oil extra virgin
  • 1 tsp Honey
  • 1 Lemon juiced

Tahini Dressing

  • 1 tbsp Tahini
  • 4 tbsp Greek Yoghurt
  • 1 Lemon juiced
  • 1 tbsp Warm Water

Fresh Herb Oil

  • 4 tbsp Olive Oil extra virgin
  • Small bunch Parsley or other leafy herb


  • Preheat the oven to 200°c. Prepare the veggies. Halve and quarter the parsnips length-wise. The vegetables should be cut into a similar size, so if you have small carrots you could roast them whole.
  • Place the veg in a roasting tray, then drizzle over the olive oil, cumin seeds and chilli flakes. Roast in the oven for 30-45 minutes till the veg are nicely tender and browned.
    Roasted vegetables
  • Meanwhile, prepare the pancake batter following the recipe here.
  • Prepare the dressing(s) of your choice – or all three if you're feeling fiesty, they all work really well together.
    Herb dressings
  • For the Tahini Dressing, simply mix all the ingredients together in a small bowl. Warm water makes it easier to loosen thick tahini.
  • For the Pomegranate dressing, again, all you need to do is simpy mix the ingredients in a bowl.
    Pomegranate dressing
  • For the Herb Oil, chop up your herbs and blend with enough olive oil to make a loose liquid. Simple parsley works nicely, but you could experiment with any leafy herb combinations, like coriander and mint.
    Herb oil
  • When the veggies are cooked, remove from the oven and loosely cover with foil to keep warm while making the pancakes, following the instructions in the Chickpea pancake recipe.
    Roasted vegetables
  • Pop the pancakes on a plate, top with the veg and drizzle with your choice of dressing.
    Roasted vegetable chickpea pancakes
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