Tunisian Harissa Chickpea Pancakes (Coconut-Chile)

About This Recipe

Chickpea flour pancakes aren't native to Tunisia the way they are to nearby Mediterranean regions, but harissa, Tunisia's fiery, essential chile paste, genuinely defines the country's food identity and shows up in nearly everything from stews to sandwiches. This pancake batter takes that harissa heat and pairs it with coconut milk instead of water for richness, a modern combination rather than a heritage dish, while keeping the chile intensity that makes it unmistakably Tunisian. Chickpea flour batter needs to rest for at least 20 minutes before cooking so the flour fully hydrates and the pancakes don't taste gritty or raw in the center. Whisking harissa directly into the coconut milk before combining with the flour distributes the heat evenly through the batter rather than leaving hot pockets, and a hot, well-oiled pan is what gives these pancakes their characteristic lacy, crisp edges. Served with a dollop of yogurt to cool the heat and a scatter of fresh herbs, they make a quick, fiery breakfast or light lunch.

Ingredients

Serves 4

• 1.5 cupschickpea flour
• 1.5 cupscoconut milk
• 2 tbspharissa paste
• 1egg
• 0.75 tspfine sea salt
• 0.5 tspground cumin
• 3 tbspolive oil(for frying)
• 1 cupplain yogurt(for serving)
• 3 tbspfresh cilantro(chopped)
• 1lemon(cut into wedges)

Instructions

1. 1

   Make the batter

   Whisk chickpea flour, salt and cumin together in a bowl. In a separate bowl, whisk coconut milk, harissa and the egg together, then pour into the dry ingredients and whisk until smooth.

2. 2

   Rest the batter

   Let the batter rest at room temperature at least 20 minutes so the chickpea flour fully hydrates.

3. 3

   Heat the pan

   Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.

4. 4

   Cook the pancakes

   Ladle in batter to form 12cm pancakes and cook 2-3 minutes until the edges are lacy and golden and bubbles form on the surface, then flip and cook 1-2 minutes more.

5. 5

   Repeat

   Add more oil to the pan between batches and repeat with remaining batter.

6. 6

   Serve

   Serve warm topped with a dollop of yogurt, fresh cilantro and a squeeze of lemon.

Variations

• •

  Milder version: reduce the harissa to 1 tbsp for a gentler heat level, adding more to taste at the table.

• •

  Herb-packed: fold chopped scallion or fresh mint directly into the batter for extra freshness.

• •

  Dairy-free: use a plant-based yogurt for serving instead of dairy yogurt.

Storage

Refrigerate cooked pancakes in an airtight container up to 2 days. Reheat in a dry skillet over medium heat to recrisp the edges rather than microwaving, which makes them soggy.

Frequently Asked Questions