Description
These savory Herbed Chickpea Pancakes are a delightful fusion of Indian and Mediterranean cuisines. Made with chickpea flour and a medley of fresh herbs, they’re naturally gluten-free and vegan. Paired with a zesty lemon tahini sauce and roasted vegetables, they offer a nutritious and satisfying meal any time of the day. The First Mess +1 The First Mess +1
Ingredients
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- For the Zesty Lemon Tahini Sauce:
- 1/4 cup tahini
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 1/2 teaspoons agave nectar
- Sea salt, to taste
- 1/4 cup cold water
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- For the Roasted Vegetables:
- 1/2 lb asparagus, trimmed
- 6–7 radishes, quartered
- 2 teaspoons avocado oil
- 1 teaspoon za’atar spice blend
- Sea salt and ground black pepper, to taste
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- For the Herbed Chickpea Pancakes:
- 2/3 cup chickpea flour
- 1/3 cup flat-leaf parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1 green onion, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2/3 cup water
- Oil, for cooking
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Instructions
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- Prepare the Zesty Lemon Tahini Sauce:
- In a small bowl, whisk together tahini, lemon zest, lemon juice, agave nectar, and salt.
- Gradually add cold water while whisking until the sauce is smooth and creamy.
- Refrigerate until ready to use.
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- Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place asparagus and radishes on the sheet, drizzle with avocado oil, and sprinkle with za’atar, salt, and pepper.
- Toss to coat and roast for 20 minutes, or until tender and slightly browned.
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- Prepare the Pancake Batter:
- In a medium bowl, whisk together chickpea flour, parsley, dill, green onion, turmeric, nutritional yeast, onion powder, salt, pepper, and water until smooth.
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- Cook the Pancakes:
- Heat a non-stick skillet over medium heat and lightly oil it.
- Pour half of the batter into the skillet, spreading it into a circle.
- Cook until bubbles form on the surface and the bottom is golden, about 1½ minutes.
- Flip and cook the other side for another minute.
- Repeat with the remaining batter.
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- Assemble the Dish:
- Serve the warm pancakes topped with roasted vegetables and a drizzle of the zesty lemon tahini sauce.
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Notes
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- Feel free to substitute the herbs with others like cilantro or basil.
- The lemon tahini sauce can be stored in the refrigerator for up to a week.
- Roasted vegetables can be varied based on seasonal availability.
Nutrition
- Calories: Approximately 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
