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Potato Pancakes with an Eastern Twist - Gluten-Free

Rated as 5 out of 5 Stars

"This a a great recipe for the snackers out there! I have also found they go really well as a side dish! They go really well with ketchup but if your palate likes it hotter, have with hot sauce."
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Ingredients

30 m servings 191 cals
Original recipe yields 3 servings

Directions

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  1. Stir potato, parsley, tomato, chickpea flour, and egg together in a bowl until well-combined. Stir in cumin, garam masala, black pepper, and salt until batter is thick and evenly-mixed.
  2. Heat oil in a large skillet over medium heat. Working in batches, drop batter by the heaping tablespoon into hot skillet and cook, turning once, until lightly browned on each side, about 6 minutes.

Nutrition Facts


Per Serving: 191 calories; 11.7 g fat; 16.9 g carbohydrates; 6 g protein; 62 mg cholesterol; 93 mg sodium. Full nutrition

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Reviews

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I used cilantro instead of parsley. I love the garbanzo bean flour and the herbs for flavor! This recipe made for a great breakfast! I'll be making this again!

Wow are these good. They defiantly do not have the taste of a traditional pancake for sure but DH and I really enjoyed the flavour and uniqueness of them. Will be making again.