Mediterranean Chickpea Pancakes
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4 servings (about 8 pancakes)
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15 mins prep, 20 mins cook 35 mins total
Ingredients:
Tahini Yogurt Sauce
- ½ cup (125 mL) plain 2% yogurt
- 3 tbsp (45 mL) tahini paste
- 2 tsp (10 mL) lemon juice
- ¼ tsp (1 mL) cumin
- Pinch salt
Tomato and Red Pepper Sauté
- 1 tbsp (15 mL) olive oil
- 2 cups (500 mL) halved grape tomatoes
- 1 cup (250 mL) chopped red pepper
- ¼ tsp (1 mL) salt
- 1 tbsp (15 mL) chopped fresh parsley
Chickpea Pancakes
- 1 ½ cups (375 mL) organic chickpea flour
- 1 tsp (5 mL) baking powder
- ½ tsp (2 mL) each salt and paprika
- 1 cup (250 mL) water
- 1 green onion, chopped
- ½ cup (125 mL) crushed Nature’s Path Heritage Flakes
- 4 tsp (20 mL) vegetable oil, divided
Directions:
Tahini Yogurt Sauce
- In small bowl, combine yogurt with tahini paste, lemon juice, cumin and salt. Cover and refrigerate until serving.
Tomato and Red Pepper Sauté
- Heat olive oil in non-stick skillet over medium heat.
- Sauté tomatoes and red pepper for 6 to 8 minutes, or until tender.
- Transfer tomato mixture to bowl. Sprinkle with salt and parsley. Set aside.
Chickpea Pancakes
- In bowl, whisk chickpea flour with baking powder, salt and paprika; whisk in water.
- Fold in green onion and crushed Heritage Flakes.
- Heat 1 tsp vegetable oil in large non-stick skillet over medium heat. Ladle 1/4 cup (60 mL) batter into pan; cook for 2 to
- 3 minutes, or until edges begin to crisp and curl and bubbles appear on the surface. Flip and cook for another 1 minute or until golden brown on bottom.
- Repeat with remaining oil and batter.
- Serve pancakes with Tomato and Red Pepper Sauté. Drizzle with Tahini Yogurt Sauce.
