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5 from 1 vote
Hand Holding a Pancake Filled with Peking Chickpeas
Peking Chickpeas with Mandarin Pancakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Peking chickpeas are simmered in a sweet five-spiced infused sauce and stuffed into homemade mandarin pancakes to make this satisfying and delicious vegan Chinese takeout remake!
Course: Entree
Cuisine: American, Chinese
Servings: 3
Calories: 547 kcal
Author: Alissa
For the Mandarin Pancakes
  • 1 cup all-purpose flour
  • ¼ tsp. salt
  • ½ cup boiling water
  • 2 tbsp. sesame oil
For the Peking Chickpeas
  • 3 tbsp. soy sauce
  • 2 tbsp. maple syrup
  • 1 ½ tsp. rice vinegar
  • 1 tsp. cornstarch
  • ¼ tsp. Chinese five spice
  • 1 tbsp. vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp. freshly grated ginger
  • 2 scallions, white and green parts separated and chopped
  • 1-14 oz. can chickpeas, drained and rinsed
  • 1 tsp. sesame seeds
For Serving
  • 1 large or 2 small carrots julienned
  • hoisin sauce
Make the Pancakes
  1. Stir flour and salt together in a medium mixing bowl. Stir in water. Transfer the dough to a lightly floured surface and knead for about 2 minutes, until smooth and elastic.
  2. Add a bit more flour to your work surface, and use a rolling pin to roll dough to about ⅛ inch thick. Cut into 4 circles, about 6 inches in diameter each (a saucer or small plate works great as a form for your circles).
  3. Place a large flat-bottomed skillet over medium heat. Brush both sides of one of your dough circles with sesame oil and place into hot skillet. Cook until you begin to see air pockets form in the dough, about 2 minutes. Flip and cook about 2 minutes more, until you've got some brown patches on both sides. Repeat for remaining dough circles.
Make the Peking Chickpeas
  1. Stir soy sauce, maple syrup, rice vinegar, cornstarch and five spice together in a small bowl. Set aside.
  2. Coat the bottom of your skillet with oil and place over medium heat. Add garlic, ginger and white parts of scallions. Sauté until very fragrant, about 2 minutes. Raise heat to medium-high. Add chickpeas and soy sauce mixture to skillet. Cook just until sauce becomes thick and coats chickpeas, about 2 minutes more. Remove from heat and stir in sesame seeds and green parts of scallions.
  1. Brush a thin layer of hoisin sauce over the top of a pancake and sprinkle with carrots. Top with chickpeas, wrap and serve.
Recipe Notes

Nutrition information includes 1 tablespoon of hoisin sauce per serving.

Nutrition Facts
Peking Chickpeas with Mandarin Pancakes
Amount Per Serving
Calories 547 Calories from Fat 152
% Daily Value*
Fat 16.9g26%
Saturated Fat 2g10%
Sodium 1794mg75%
Potassium 491mg14%
Carbohydrates 85.8g29%
Fiber 9g36%
Sugar 14.1g16%
Protein 13.5g27%
Calcium 70mg7%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.