Chickpea pancakes with mango pickle yoghurt from Ottolenghi Flavour / Flavor (page 91) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Accompaniments: Spicy berbere ratatouille with coconut salsa; Aubergine with herbs and crispy garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a vegan variation.

  • lholtzman on March 12, 2026

    This recipe is way easier than one would think. Definitely doable on a weeknight as the batter and sauce can be made in advance. I did find the pancakes to be a bit dry and a little bland on their own. They need the sauce, but be aware, the mango pickle is spicy! I would add a little at a time to the yogurt to get it to your preferred spice level.

  • GinaRhodes on September 03, 2025

    My batter was incredibly thick and I had to thin it out a lot with extra sparkling water. I followed the recipe carefully so I'm not sure why that is? It certainly tasted good but not so delicious to justify the fussiness of the recipe unless, like me, you have extra mango pickle and chickpea flour kicking around. I sought out curry leaves for this recipe and they are delicious!

  • grindabod on November 15, 2021

    That mango pickle yoghurt is so addictive. It's well worth seeking out a nice jar of mango pickle for. I loved how this combined both fresh and pickled mango, so savoury and yet so refreshing. The pancakes are really easy to make and, again, so delicious with this yoghurt!

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