Crisp Tunisian-spiced chickpea flour pancakes with harissa and coconut, pan-fried until golden and edged with lace.
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.
Serves 4
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.
Let the batter rest at room temperature at least 20 minutes so the chickpea flour fully hydrates.
Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
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.
Add more oil to the pan between batches and repeat with remaining batter.
Serve warm topped with a dollop of yogurt, fresh cilantro and a squeeze of lemon.
Rest the batter fully for at least 20 minutes — skipping this step leaves the pancakes tasting gritty and raw.
Use a good harissa; the intensity varies enormously by brand, so start with less if yours is very hot and adjust.
Keep the pan genuinely hot before adding batter, or the pancakes will stick instead of developing crisp, lacy edges.
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.
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.
Harissa is central to Tunisian cuisine, used in nearly every savory dish from couscous to sandwiches, and Tunisia is widely regarded as the birthplace of the modern chile paste now found across North Africa. Chickpea flour batters, meanwhile, are more associated with neighboring Mediterranean regions like Nice and Liguria, so this pancake is a cross-cultural pairing built around Tunisia's signature chile paste rather than a traditional Tunisian breakfast.
Harissa ranges from moderately spicy to very hot depending on the brand — start with less than the recipe calls for, taste the batter, and add more to reach your preferred heat level.
Yes — chickpea flour batter can rest in the fridge up to 24 hours, which some cooks say improves the texture even further. Bring it to room temperature before cooking.
This usually means the pan wasn't hot enough or had too little oil. Make sure the oil is shimmering before adding batter, and add a fresh film of oil between each pancake.
Per serving (220g / 7.8 oz) · 4 servings total
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