They are so tasty when stuffed with vegetables and makes this the perfect light lunch or dinner!

Farmer’s Market Ratatouille With Chickpea Pancakes [Vegan]

Cooking Time




For Ratatouille

  • 1 pound baby eggplant, quartered
  • 2 zucchini squash, medium diced
  • 1 yellow squash, medium diced
  • 1/2 red onion, medium diced
  • 1 1/2  cups baby tomatoes, cut in half
  • 1/4 cup chopped basil
  • salt and pepper to taste

For Chickpea Pancakes

  • 1 cup chickpea flour
  • 1 cup + 2 tablespoons water
  • 1 teaspoon olive oil
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt


  1. Add 2 tablespoons olive oil to a large pan. Cook the eggplant until the flesh is browned and eggplant is soft. Remove to a bowl
  2. Add the zucchini and yellow squash to the pan and cook until they begin to brown. Add the onion and cook until the zucchini are tender. Add to eggplant and let cool
  3. Combine tomatoes and basil with cooked veggies
  4. Combine all pancake ingredients in a bowl and whisk well. Let sit for 1 hour until mixture thickens.
  5. Heat a non stick pan with 1 teaspoon olive oil. Add batter by the 1/4 cup and cook for about 30 seconds to 1 minute on each side until just barely brown. Remove and repeat with the next 1/4 cup batter

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