"These savory chickpea flour pancakes are packed with veggies, naturally vegan and gluten-free, and ready to power you through a busy morning with serious plant-based protein."
Come On In: Letâs Talk Savory Chickpea Pancakes These are not your brunchy, maple-syrup-style pancakes. Think of them more like a cross between an Indian besan chilla and Mediterranean socca, dressed up with plenty of vegetables and herbs. They are naturally gluten-free, dairy-free, and vegan, but honestly, the real selling point is how deeply satisfying they are. Two of these and I am happily powered âŠ
Come On In: Letâs Talk Savory Chickpea Pancakes
These are not your brunchy, maple-syrup-style pancakes. Think of them more like a cross between an Indian besan chilla and Mediterranean socca, dressed up with plenty of vegetables and herbs. They are naturally gluten-free, dairy-free, and vegan, but honestly, the real selling point is how deeply satisfying they are. Two of these and I am happily powered through a busy morning of emails, errands, and probably reheating my coffee twice.
In this post I will walk you through exactly how I make them, what to do if your batter misbehaves, my favorite variations (including a veggie-packed kid-friendly one), and how to adjust them for seasons, moods, and whatever is currently hiding in your crisper drawer.
The Little Story Behind My Chickpea Pancake Obsession
I first met a version of these pancakes at a friendâs Saturday brunch. She is Indian, and she casually flipped these gorgeous, speckled chickpea pancakes (besan chilla) while we chatted about work and shoes and the usual life stuff. I watched her whisk up the batter in seconds, no eggs, no dairy, just flour, water, spices, and a handful of chopped vegetables. Then we sat down, and I realized I had just eaten one of the most satisfying breakfasts of my life.
Of course, I immediately came home and tried to recreate them. And, of course, my first attempt was⊠not cute. I dumped all the water into the flour at once, whisked aggressively, and ended up with a lumpy, cement-adjacent batter. I then tried to pour that thick mess into a pan that was way too cold. The pancake welded itself to the skillet like it was trying to become one with it. I scraped and muttered and finally surrendered, eating my sad half-scrambled attempt with way too much hot sauce.
But I am stubborn. Over time I tweaked the ratios, added more vegetables, adjusted the seasoning, and figured out the magic combo of batter thickness and pan temperature. Now these savory chickpea flour pancakes are a genuine breakfast staple in my home. I make them when I feel like I âshouldâ eat something healthy but want something that tastes like a treat. I make them for post-workout brunch with friends, and they are my go-to when I have a random half-bell pepper, some wilting spinach, and zero desire to overthink things.
So consider this your shortcut to the version that actually works. I have already lived through the stuck-to-the-pan disasters so you do not have to.
Ingredients With A Purpose (And Zero Brand Snobbery)
Here is what goes into my everyday savory chickpea flour pancakes, plus some âuse what you haveâ notes so you do not feel married to my exact choices.
Chickpea flour (also called besan or gram flour): This is our star ingredient and protein powerhouse. It gives structure, a slightly nutty flavor, and that beautiful golden color. Any brand is fine as long as it is fresh and does not smell stale or dusty.
Water: Nothing fancy. Just tap or filtered water to hydrate the flour into a pourable batter. The exact amount can vary a little depending on your flour, so I will tell you how to judge the texture.
Fine sea salt: Chickpea flour needs enough salt to taste alive. Skimp here and the pancakes will taste flat.
Spices â turmeric, ground cumin, ground coriander, black pepper: These are my everyday flavor base. Turmeric adds color and a subtle earthiness, cumin and coriander bring warmth and depth, and black pepper gives a gentle kick.
Garlic and ginger: I usually grate fresh garlic and ginger because the flavor is so bright, but garlic powder and ground ginger work in a pinch.
Chopped veggies: My usual mix is finely chopped red onion, bell pepper, grated carrot, and a generous handful of chopped spinach. They add texture, color, and extra nutrition without making the batter too wet.
Fresh herbs: Cilantro is my first love here, but parsley works beautifully if you are cilantro-averse.
Fresh lemon juice: A quick squeeze at the end perks up all the flavors and balances the earthiness of the chickpea flour.
Neutral oil for cooking: Avocado, sunflower, canola, or light olive oil all work. You just want something with a fairly high smoke point, because we are pan-frying.
If you are already mentally inventorying your fridge and thinking âNo cilantro, half a zucchini, some leftover cornâŠâ you are absolutely my kind of cook. We will talk about exactly how to swap things around in the variations and ingredient swap sections a bit further down.
Gear Check: What You Need (And What You Can Fake)
You do not need fancy equipment for these, which is part of why they are so weeknight-morning friendly.
Medium mixing bowl: Big enough to whisk without flinging batter onto your backsplash. (Ask me how I know.)
Whisk or fork: A whisk makes it easier to get a smooth batter, but I have absolutely used a fork when the whisk was sitting dirty in the sink.
Cutting board and sharp knife: For mincing your veggies and herbs.
Measuring cups and spoons: Helpful the first few times. Once you get a feel for the batter consistency you can eyeball more.
Nonstick or well-seasoned cast-iron skillet: This is important. Chickpea batter loves to stick to poorly seasoned or too-thin pans. A good nonstick or cast-iron pan makes your life easier.
Spatula for flipping: I like a thin, flexible spatula so I can really slide under the pancake.
Ladle or small measuring cup: Something to scoop and pour the batter into the pan in a consistent amount.
If you are cooking for a crowd, using two skillets at once is a game-changer. I do this when I have friends over and want everyone eating warm pancakes at the same time instead of in shifts.
How I Actually Make Them (Step-by-Step, With Real-Life Commentary)
Letâs walk through the process the way I actually do it on a slightly rushed but hopeful morning.
Can I add other proteins?
These are already fairly high in plant protein thanks to the chickpea flour, but you can fold in a spoonful of hemp seeds or finely crumbled tofu for an extra boost. Just keep an eye on the batter texture and adjust water if needed.
Assistant
Ingredients
Instructions
1
Prep the vegetables and aromatics
Finely chop the red onion, bell pepper, spinach, and cilantro or parsley, and grate the carrot. Grate or mince the garlic and ginger and set everything aside so it is ready to stir into the batter.
The finer you chop the vegetables, the easier the pancakes are to flip without tearing.
2
Combine the dry ingredients
In a medium mixing bowl, whisk together the chickpea flour, salt, turmeric, cumin, coriander, and black pepper until evenly combined and no streaks of spice remain.
Whisking the spices into the flour helps them distribute evenly and prevents clumps of seasoning in the finished pancakes.
3
Whisk in the water to form a smooth batter
Pour in about two-thirds of the water while whisking, stirring until you have a thick, smooth paste with no dry pockets. Gradually add the remaining water, whisking constantly, until you have a pourable batter that falls from the whisk in a thick ribbon, slightly thinner than standard pancake batter.
Different brands of chickpea flour absorb water differently, so adjust with a splash more or less water as needed.
4
Stir in veggies, herbs, and aromatics
Add the chopped onion, bell pepper, grated carrot, chopped spinach, cilantro or parsley, grated garlic, and ginger to the bowl. Stir until the vegetables and herbs are evenly distributed throughout the batter.
The batter will look quite full of vegetables; this is normal and gives the pancakes great texture and nutrition.
5
Rest the batter
Let the batter rest at room temperature for about 10 minutes. This allows the chickpea flour to hydrate fully and the flavors to meld. If the batter thickens too much during this time, you can loosen it with a tablespoon or two of water before cooking.
Use this time to preheat your skillet and tidy up your prep area.
6
Preheat the skillet and add oil
Set a nonstick or well-seasoned cast-iron skillet over medium heat and let it heat thoroughly for a few minutes. Add about 1 teaspoon of neutral oil and swirl to coat the surface in a thin, even layer.
A properly preheated pan is key to preventing sticking and getting nicely browned pancakes.
7
Cook the first side of the pancakes
Ladle about 1/4 to 1/3 cup of batter into the hot skillet and gently spread it into a round about 1/4 inch thick. Cook without moving it for 3 to 4 minutes, until the edges look set and slightly dry and you see a few bubbles and golden spots forming underneath.
If the pancake browns too quickly or starts smoking, reduce the heat slightly; if it is not browning at all, increase the heat a bit.
8
Flip and finish cooking
Slide a thin spatula under the pancake and flip it carefully. Cook the second side for another 2 to 3 minutes, until golden in spots and the center feels firm and springy to the touch. Transfer to a plate and keep warm while you cook the remaining batter, adding a little more oil to the pan as needed between batches.
Use the first pancake as a test for seasoning and doneness; adjust salt, spices, or heat level for the remaining pancakes if needed.
9
Serve warm
Serve the savory chickpea flour pancakes warm with extra lemon wedges, your favorite chutneys or dips, and any toppings you like such as avocado, vegan yogurt, or fresh herbs.
Leftover pancakes can be cooled and stored in the refrigerator or freezer for quick future meals.
Notes & Tips
For best texture, do not skip the 10-minute batter rest; it helps the chickpea flour hydrate and prevents a chalky or raw taste. If using very watery vegetables like zucchini or tomatoes, squeeze out excess moisture or slightly reduce the added water so the batter stays pourable but not thin. Cook the pancakes over medium heat so they have time to cook through without burning on the outside. Leftover pancakes reheat beautifully in a lightly oiled skillet or toaster oven, and the batter can be made ahead and refrigerated for up to 24 hours, then loosened with a splash of water before cooking.
Nutrition Facts
210Calories
10gFat
13% DV
24gCarbs
9% DV
11gProtein
22% DV
Nutrition Facts
Serving Size 2 medium pancakes
Nutritional & Dietary Disclaimer
The nutritional information provided is an estimate based on standard online calculators. Actual values may vary depending on exact ingredient brands, natural variations, and portion sizes. If you have allergies, celiac disease, or specific dietary health concerns, always verify ingredients and consult a medical professional.
Frequently Asked Questions
Not in this recipe as written. Chickpea flour behaves very differently from wheat flour and provides structure without eggs. If you swap in wheat flour, the texture, liquid ratio, and cook time will all change, so it is better to follow a recipe developed specifically for wheat-based savory pancakes.
This usually means the chickpea flour is either not very fresh or the pancakes are slightly undercooked. Make sure your flour smells fresh and nutty, not stale, and cook the pancakes long enough over medium to medium-low heat so the raw flour taste cooks out. A squeeze of lemon juice on top also helps balance any lingering bitterness.
Yes, you can make a simpler version with just the seasoned batter, garlic, and herbs. The pancakes will be a bit thinner and more crepe-like but still delicious. You may want to reduce the water slightly if you are not adding any vegetables.
Make slightly smaller pancakes, spread the batter a little thinner, and use a touch more oil in the pan. Cooking over medium heat for a bit longer also helps them dry out and crisp at the edges without burning.
In most grocery and international stores, yes. Chickpea flour, gram flour, and besan are usually made from ground chickpeas and can be used interchangeably here. Some besan is made from split brown chickpeas, which has a slightly different flavor but still works well in this recipe.
Yes, this recipe scales up very easily. Just be sure to use a large enough bowl and whisk the batter well so there are no lumps. You may want to cook with two skillets at once to speed things up if you are making a big batch.
Chop your veggies and herbs. Finely chop your onion, bell pepper, and spinach, and grate your carrot. The finer you chop, the more evenly they distribute through the batter, and the easier it is to flip the pancakes without big pieces tearing through. Roughly chop your cilantro or parsley.
Whisk together the dry ingredients. In a mixing bowl, add chickpea flour, salt, turmeric, cumin, coriander, and black pepper. Whisk until everything looks evenly combined and you do not see streaks of darker spices. This helps avoid clumps of spice later.
Add water gradually and whisk into a smooth batter. Start by pouring in about two-thirds of the water while whisking. The batter will look thick at first. Keep whisking until no dry bits remain, then add more water a splash at a time. You are aiming for a pourable, pancake-batter consistency, slightly thinner than American pancake batter but thicker than crepe batter. It should fall off the whisk in a thick ribbon.
Stir in aromatics and veggies. Grate or mince your garlic and ginger straight into the bowl, then add the chopped onion, bell pepper, carrot, spinach, and cilantro. Stir until everything is well distributed. The batter will look very vegetable-heavy; that is what we want.
Let the batter rest for about 10 minutes. This tiny pause lets the chickpea flour hydrate fully and the flavors mingle. I usually use this time to heat the pan, put away my cutting board, and make coffee. If the batter thickens too much during the rest, you can loosen it with a tablespoon or two of water later.
Preheat your pan and add a light slick of oil. Set your skillet over medium heat and give it a good few minutes to get evenly hot. Add about 1 teaspoon of oil and swirl it around. Chickpea pancakes like a hot pan and a little oil for those pretty, crisp edges.
Cook the first side until set and golden. Ladle some batter into the pan (about 1/4 cup for a small pancake, 1/3 cup for a medium one) and gently spread it with the back of the ladle into an even round. Do not make them too thick; about 1/4 inch is perfect. Cook without fussing for 3 to 4 minutes, until the edges look set and slightly dry, and you see tiny bubbles and golden spots underneath.
Flip and finish cooking the second side. Slide your spatula underneath the pancake and flip it in one confident motion. Cook the second side for another 2 to 3 minutes, until it is lightly browned in spots and feels firm when you press the center. If it still feels squishy, give it another minute.
Taste, adjust, and repeat with remaining batter. I always snack on the first pancake as my âtest.â If it needs more salt, a squeeze of lemon, or a touch more spice, I adjust the remaining batter. Continue cooking pancakes, adding a touch more oil to the pan as needed between batches. Stack them on a plate and keep loosely covered with a clean kitchen towel so they stay warm but do not steam and get soggy.
My Hard-Earned Pro Tips (So Yours Turn Out Right The First Time)
Resting the batter is not optional. Even 10 minutes makes a difference. Hydrated chickpea flour gives you pancakes that are tender instead of chalky.
Think âmediumâ heat, not high. High heat will brown the outside before the center cooks through, leaving you with gummy middles. I keep my burner between medium and medium-low once the pan is hot.
Use just enough oil. A very light slick in the pan gives you crisp edges and prevents sticking without turning these into fritters. If your pan is truly nonstick, you can go even lighter.
Keep them modest in size. Smaller pancakes are easier to flip and cook through more evenly. When I get overconfident and make one giant pancake, I almost always regret it.
Adjust the batter as you go. The veggies can release moisture as the batter sits. If it thickens, stir in a spoonful or two of water. If it feels too runny, whisk in an extra tablespoon of chickpea flour.
Taste early, season boldly. Chickpea flour can handle a good amount of salt and spice. Tasting that first pancake and adjusting the batter is the difference between âpretty goodâ and âwow, what is in this?â
Preheat thoroughly. A lukewarm pan is the number one reason for sticking. Let your pan heat for a few minutes before the first pancake, and do a tiny test with a drop of batter; it should sizzle gently.
Creative Twists & Swaps (A.K.A. My Experiment Phase)
Once you have the base recipe down, this batter becomes a canvas for your mood, your fridge, and frankly your energy level.
Indian-style masala pancakes: Add chopped green chili, extra cilantro, and a pinch of garam masala. Serve with mint chutney or tamarind chutney and a spoonful of vegan yogurt.
Mediterranean vibes: Use smoked paprika instead of turmeric, add a little dried oregano, chopped parsley, and finely chopped olives or sun-dried tomatoes. Serve with hummus and a simple tomato-cucumber salad.
Extra-green version: Fold in extra spinach or some finely chopped kale. I have also added grated zucchini; just squeeze out excess water so your batter does not get watery.
Kid-friendly version: Dial back the black pepper and cumin, skip any spicy chilies, and grate the veggies extra fine so picky eyes do not immediately identify the âgreen stuff.â A little ketchup or mild salsa on the side works wonders.
These pancakes are designed for the stovetop, but I know some mornings you just want to pour, walk away, and sip coffee while things cook themselves. I have experimented with alternative methods so you do not have to wonder.
Stovetop (My Everyday Method)
Pros: Crispy edges, soft centers, best control over browning, and easy to adjust seasoning after a âtestâ pancake. Cons: You are babysitting the skillet and cooking in batches.
Oven-baked sheet-pan version
Lightly oil a small sheet pan or round oven-safe skillet, pour in a thin layer of batter (about 1/4 inch), and bake in a preheated 220°C oven for about 12 to 15 minutes until set and golden at the edges. You can finish with a quick 1 to 2 minute broil for extra color.
Pros: Hands-off, great for feeding several people at once, and perfect if you hate standing at the stove. Cons: You lose some of the pan-fried crispiness, and it takes longer because of the preheat time.
Air fryer mini pancakes
For fun, I have spooned small rounds of batter onto parchment that fits in my air fryer basket and cooked them at 180°C for about 7 to 9 minutes, flipping once.
Pros: Great for tiny, snacky pancakes and meal prep. Cons: Small batch size, and you need parchment that will not fly up into the heating element.
My verdict: stovetop wins for flavor and texture, but if you are cooking for more than four people or just really want a low-effort brunch, the oven option is absolutely worth trying at least once.
Ingredient Swap Cheat Sheet (Because Life Happens)
Here is a quick table I wish I had when I first started playing with this recipe.
Ingredient
Best Substitute
Notes
Chickpea flour
Red lentil flour
Texture is similar but slightly different flavor; you may need a splash more water.
Water
Unsalted vegetable broth
Adds extra flavor; reduce added salt slightly.
Fresh garlic
Garlic powder
Use about 1/4 teaspoon garlic powder per clove; add to dry mix.
Fresh ginger
Ground ginger
Use 1/4 teaspoon ground ginger for a mild background note.
Gives freshness without the distinct cilantro flavor.
Bell pepper
Grated zucchini or corn
Squeeze zucchini to remove extra moisture; corn can go in as-is.
Lemon juice
Lime juice or apple cider vinegar
Add slowly and taste; you just want brightness, not sharpness.
Neutral oil
Light olive oil or coconut oil
Coconut adds a slight sweetness; good with spicier versions.
A Recipe For All Seasons: How I Adapt It Year-Round
One thing I love about these pancakes is how easily they bend with the seasons and whatever is growing (or surviving) near you.
Spring: Think chopped asparagus tips, peas, green onions, and lots of fresh herbs like dill or chives. Keep the flavors bright and grassy.
Summer: This is my âclean-out-the-fridgeâ season. Cherry tomatoes (seeded and chopped), corn kernels, zucchini, basil, and even a little finely chopped jalapeño for heat all play nicely here.
Winter: I lean on sturdy greens like kale and Swiss chard, plus jarred roasted red peppers or a spoonful of sun-dried tomatoes when fresh produce is looking sad.
Signs It Is Perfectly Cooked (So You Are Not Guessing)
Chickpea flour can be sneaky. It might look done on the outside while still a little raw-tasting inside if you rush it. Here is how I check for perfect doneness.
Visual cues: The edges should look set and slightly dry, not shiny. You will see small bubbles on the surface and golden-brown spots peeking out from the bottom.
Color: Because of the turmeric, the pancakes will be a warm yellow with some darker golden patches where the pan made good contact.
Touch: Gently press the center with your fingertip or spatula. It should feel firm but springy, not squishy or wet.
Smell: Raw chickpea flour has a distinct, slightly beany smell. When it is cooked, that softens into a toasty, nutty aroma. If you still catch a strong raw flour smell, give it another minute.
Taste test: Break open one pancake. The inside should look set and slightly fluffy, not shiny or paste-like. If you bite in and feel even a hint of chalkiness, your heat might be too high and your cook time too short; lower the heat and go a bit longer on the next batch.
When Things Go Sideways: Pitfalls & Rescue Tips
I have absolutely messed these up in every possible way, so here is your troubleshooting guide.
Problem: Pancakes are sticking to the pan. Likely causes: Pan not hot enough, not enough oil, or a pan that is not truly nonstick. Fix: Preheat longer, add a touch more oil, and do a tiny test pancake. If the first one sticks badly, wipe the pan, add a bit more oil, and try again once it is hotter.
Problem: Centers are gummy or raw. Likely causes: Pancakes too thick, heat too high, or not cooked long enough. Fix: Spread the batter a bit thinner, lower the heat to medium-low, and give each side another minute or two.
Problem: Batter is too thick to pour. Fix: Whisk in more water, a tablespoon at a time, until it is pourable. It should flow, not plop.
Problem: Batter is too runny and pancakes are fragile. Fix: Whisk in an extra tablespoon or two of chickpea flour until it thickens slightly. Let it sit for a few minutes to hydrate before cooking again.
Problem: The flavor is flat or âmeh.â Fix: Add more salt, a squeeze of lemon, and maybe a pinch more cumin or black pepper. Chickpea flour is sturdy; you can be generous with seasoning.
Problem: Strong bitter or beany flavor. Fix: This usually means they are undercooked. Cook a little longer on a slightly lower heat. A squeeze of lemon at the table also brightens and balances that flavor.
Making It Last: Storage & Leftovers
On the rare days when we do not finish the whole batch, here is how I handle leftovers.
Storing cooked pancakes (fridge): Let them cool completely, then stack with small pieces of parchment between them so they do not stick. Store in an airtight container in the fridge for up to 3 to 4 days.
Freezing: Arrange cooled pancakes in a single layer on a tray, freeze until firm, then transfer to a freezer bag or container. They keep well for about 2 months. Pull out as many as you need for quick breakfasts.
Reheating: My favorite way is in a skillet over medium heat with just a few drops of oil, about 1 to 2 minutes per side. You can also reheat in a 180°C oven for 5 to 8 minutes, or in a toaster oven. The microwave works in a pinch, but they will be softer.
Leftover batter: You can refrigerate the batter for up to 24 hours. It will thicken and may separate slightly; just give it a good whisk and add a splash of water if needed to loosen it back to a pourable consistency.
How I Love To Serve Them (Breakfast, Lunch, And Beyond)
These chickpea flour pancakes are surprisingly versatile, so I rarely serve them the exact same way twice.
Simple breakfast plate: Stack two or three pancakes with a dollop of vegan yogurt, a drizzle of chili crisp or hot sauce, and some sliced avocado on the side.
Indian-inspired brunch: Serve alongside coriander-mint chutney, tamarind chutney, and a quick cucumber-tomato salad with lemon and salt.
Snack board style: Cut pancakes into wedges and serve at room temperature with dips: hummus, baba ganoush, or a smoky roasted red pepper dip.
Perfect Pairings: Turning Pancakes Into A Full Meal
If I am building a whole menu around these, here are some of my favorite pairings.
For brunch: Serve the pancakes with a big platter of sliced cucumbers, tomatoes, radishes, olives, and a bowl of marinated chickpeas. Add a pot of masala chai or strong coffee and some fresh fruit.
For a light dinner: Pair with a lemony green salad and roasted potatoes or sweet potatoes. A tahini-garlic sauce drizzled over everything ties it together.
For meal prep: Pack two pancakes with a small container of hummus, some carrot sticks, and a simple slaw. They hold up really well in lunch boxes.
For kids: Cut the pancakes into strips or triangles and serve with a mild dip like plain vegan yogurt mixed with a little ketchup or mashed avocado.
A Personal Note From My (Often Messy) Kitchen
As a woman who is constantly trying to balance eating well with not losing my mind in the kitchen, these chickpea flour pancakes feel like a small act of kindness to myself. They are forgiving, they welcome odds-and-ends vegetables, and they leave me feeling grounded instead of weighed down or still hungry an hour later.
On particularly hectic weeks, I will sometimes chop the veggies the night before and even whisk the dry ingredients together so that in the morning I am basically just adding water and cooking. There is something oddly soothing about standing at the stove for a few minutes, flipping pancakes while the house is still quiet. And when I sit down with a warm plate and my reheated-but-still-good coffee, it feels like I have given myself a tiny, nourishing pause before the day really starts.
FAQ â Real Questions From My Kitchen To Yours
Let us tackle some of the questions I get most often about these savory chickpea pancakes.
Can I make the batter ahead of time?
Yes, up to about 24 hours in advance. Store it covered in the fridge. It will likely thicken and separate a bit; just whisk it well and add a splash of water if needed to get back to a pourable consistency.
Are these pancakes really gluten-free?
As long as your chickpea flour is certified gluten-free and you are not adding any gluten-containing extras, yes. Chickpea flour itself is naturally gluten-free, but if you are very sensitive, double-check the packaging for cross-contamination warnings.
Can I make them without oil?
You can cook them in a very good nonstick pan with no oil or just a quick spritz of spray oil. They will not get the same crispy edges, but they will still cook through. Just be extra sure your pan is well heated so they do not stick.
Can I bake the whole batch instead of pan-frying?
Yes, see the âOven vs. Stovetopâ section above. The short version: pour a thin layer of batter into a well-oiled, preheated pan or baking dish and bake at around 220°C until set and golden. Slice into wedges to serve.
Do they freeze well?
They freeze surprisingly well. Cool completely, freeze in a single layer, then transfer to a bag or container. Reheat straight from frozen in a skillet, toaster oven, or regular oven until warmed through.
What if I do not like cilantro?
You can absolutely skip it. Use parsley, chives, or even a mix of baby spinach and basil instead. The herbs are there for freshness; they are not mandatory for structure.
Calories
210
% Daily Value*
Total Fat 10g13%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 500mg22%
Total Carbohydrate 24g9%
Dietary Fiber 6g21%
Sugars 5g
Protein 11g22%
Vitamin A15%
Vitamin C25%
Calcium6%
Iron15%
Potassium500%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
