Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Serves: 2-3 people
Prep Time: 16 minutes
Cooking Time: 14 minutes
Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli


For the Lemon-Garlic Aioli:
  • 1/2 cup soy-free vegan mayo
  • 1 large or 2 medium garlic cloves, grated on microplane
  • 1 to 2 teaspoons fresh lemon juice, to taste
For the pancakes:
  • 1 tablespoon coconut oil or extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 1/2 cup grated peeled carrot (1/2 medium)
  • 1/3 cup finely chopped dill pickle (2 small)
  • 1/2 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1/2 cup water
  • Fine sea salt and pepper, to taste
For Serving:
  • Sliced green onion, chopped dill pickle and fresh dill, aioli


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Are you looking for a savory way to start your day? These Chickpea Pancakes with Lemon-Garlic Aioli might be what you are looking for! This unique recipe is gluten-free and vegan friendly. It has everything your body needs for a great start, and the delicious Lemon-Garlic aioli takes everything to the next level. Don't hesitate to try this fan favorite!

  1. For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside.
  2. For the pancakes: To a large skillet, add the oil and sauté the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and sauté another minute or two until the carrot has softened a bit.
  3. Preheat another large non-stick skillet over medium heat. In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed veggies. Whisk until combined and let the batter sit for 1 minute.
  4. When a drop of water sizzles after hitting the pancake skillet, it’s preheated and ready to use. Spray the skillet with oil.
  5. To the skillet, add batter for each pancake. Use the tablespoon to spread the batter out. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown.
  6. Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above.
  7. Serve the pancakes warm with a big dollop of Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion.