Satsivi chicken served with walnut sauce Warm satsivi Chickpea Okonomiyaki, evenly cooked, served with fresh cabbage and chickpeas Chickpea Okonomiyaki Cinnamon cannoli served Cinnamon cannoli Tempeh burger with fresh vegetables Smoky tempeh burger Grilled chicken breast with steamed broccoli, served with fresh parsley Grilled Chicken Breast with Steamed Broccoli Pho cuon with spicy sauce, chicken wrapped in rice paper with vegetables and a spicy sauce Pho cuon with spicy dipping sauce Treacle tart with apple, in fresh pastry and rich golden syrup filling Apple & Treacle Tart Spiced Kofta with minced meat, coriander and fried onions Spiced kofta kebabs Sesame tamalito, freshly fried, crispy corn dish Sesame tamalitos Breaded duck leg served with vegetables Breaded Confit Duck Legs with Vegetables Kallappam, a coconut Indian pancake freshly baked Kallappam Ceviche con mango, fresh fish and mango mixture with lime and coriander Mango and sea bass ceviche Mushroom filled momos steamed and served Mushroom momos Fried Chicken Bao with crispy chicken breast and cucumber Crispy chicken bao with mayo & cucumber Rum and raisin pretzels served Rum & raisin pretzels Chicken Maqluba – layered rice, fried vegetables and chicken served turned out, Eastern style Chicken maqluba Rasam with raw mango, served with rich spices Raw mango rasam Rosewater and marzipan bao bun served Rosewater & marzipan bao buns Kobliha served Kobliha (Czech doughnut) Focaccia with prosciutto crudo and parmesan served Focaccia with Prosciutto Crudo and Parmesan Satsivi chicken served with walnut sauce Warm satsivi Chickpea Okonomiyaki, evenly cooked, served with fresh cabbage and chickpeas Chickpea Okonomiyaki Cinnamon cannoli served Cinnamon cannoli Tempeh burger with fresh vegetables Smoky tempeh burger Grilled chicken breast with steamed broccoli, served with fresh parsley Grilled Chicken Breast with Steamed Broccoli Pho cuon with spicy sauce, chicken wrapped in rice paper with vegetables and a spicy sauce Pho cuon with spicy dipping sauce Treacle tart with apple, in fresh pastry and rich golden syrup filling Apple & Treacle Tart Spiced Kofta with minced meat, coriander and fried onions Spiced kofta kebabs Sesame tamalito, freshly fried, crispy corn dish Sesame tamalitos Breaded duck leg served with vegetables Breaded Confit Duck Legs with Vegetables Kallappam, a coconut Indian pancake freshly baked Kallappam Ceviche con mango, fresh fish and mango mixture with lime and coriander Mango and sea bass ceviche Mushroom filled momos steamed and served Mushroom momos Fried Chicken Bao with crispy chicken breast and cucumber Crispy chicken bao with mayo & cucumber Rum and raisin pretzels served Rum & raisin pretzels Chicken Maqluba – layered rice, fried vegetables and chicken served turned out, Eastern style Chicken maqluba Rasam with raw mango, served with rich spices Raw mango rasam Rosewater and marzipan bao bun served Rosewater & marzipan bao buns Kobliha served Kobliha (Czech doughnut) Focaccia with prosciutto crudo and parmesan served Focaccia with Prosciutto Crudo and Parmesan
Chickpea Okonomiyaki, evenly cooked, served with fresh cabbage and chickpeas
Unique Okonomiyaki made with chickpeas, served hot with sauce.

Chickpea Okonomiyaki

Author: Flavelo
Recipes Main Courses Quick Meals
In Osaka, okonomiyaki means: 'what you like, grilled'. This savoury, rich pancake was originally the art of saving leftovers, but has now become a cult street food. In this version, chickpeas make the batter substantial and excitingly textured, replacing or supplementing traditional meat elements. The dense, cabbage-filled batter gets a crispy crust on the hot plate while steaming soft inside, and tartar sauce adds a European twist to classic Japanese flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 580 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Large mixing bowl (for mixing batter)
  • Chopping board and sharp knife (for shredding cabbage)
  • Fork (for crushing chickpeas)
  • Non-stick frying pan (for cooking)
  • Wide turner or spatula (for flipping)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Soya
⚠️ Mustard
⚠️ Milk (depending on tartar sauce)

Instructions

1 ✓

Cut the white cabbage into very thin strips, as if making coleslaw. Drain the chickpeas and crush coarsely with a fork – keep some halved pieces in, don't make it a mush.

Tip: Thin cabbage is important so it softens during the short cooking time but stays crunchy.
2 ✓

In a large bowl, whisk the flour, baking powder, water and soy sauce until lump-free. You should get a thick, dumpling-like batter.

Tip: Use cold water! This slows down gluten formation, so your pancake will be tender, not chewy and rubbery.
3 ✓

Crack the eggs into the flour base and mix thoroughly until you get a uniform, yellowish batter.

Tip: Egg is the binder: it will hold the many vegetables together during cooking (coagulation).
4 ✓

Tip the cabbage and crushed chickpeas into the bowl. Toss thoroughly so the batter coats the vegetables everywhere.

Tip: Don't be alarmed if it looks like a lot of vegetable compared to the batter – that's the point of this dish, the batter is just the 'glue'.
5 ✓

Heat the oil in a frying pan over medium heat. Pour in the mixture and shape it with the spatula into a round pancake approx. 2 cm thick.

Tip: Don't press down too hard on top, keep it airy so the heat can penetrate the inside.
6 ✓

Cook the first side for approx. 5-7 minutes until the bottom is dark golden brown and stays stable when moved.

Tip: It is ready to flip when the edges become matte and are not runny.
7 ✓

With a decisive movement, flip the pancake and cook the other side for 5 minutes until golden brown.

Tip: Flipping is the critical moment: use a wide spatula, or slide out onto a plate and flip back into the pan.
8 ✓

Slide onto a plate and drizzle generously with tartar sauce while still hot.

Tip: The sauce melts slightly on the hot pancake, creating a creamy emulsion with the fried surface.

Recipe FAQ

Why is the pancake falling apart?
Likely too much liquid or not enough flour. The batter must be thick to hold the vegetables. If it breaks, let it cook a few minutes longer so the bottom sets.
Can I use tinned chickpeas?
Yes, absolutely! Just drain thoroughly and rinse before use so they don't water down the batter.
What can I substitute for tartar sauce?
Traditional Japanese mayonnaise (Kewpie) or plain mayonnaise freshened up with a little lemon juice.

Ingredients

  • 200 g Flour (plain wheat flour)
  • 150 g White cabbage (cleaned)
  • 2 whole Eggs (Large)
  • 100 ml Cold water
  • 1 tbsp Baking powder
  • 2 tbsp Soy sauce
  • 2 tbsp Vegetable oil (for frying)
  • 3 tbsp Tartar sauce
  • 100 g Cooked chickpeas (tinned is fine)