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

  1. In small bowl, combine yogurt with tahini paste, lemon juice, cumin and salt. Cover and refrigerate until serving.

Tomato and Red Pepper Sauté

  1. Heat olive oil in non-stick skillet over medium heat.
  2. Sauté tomatoes and red pepper for 6 to 8 minutes, or until tender.
  3. Transfer tomato mixture to bowl. Sprinkle with salt and parsley. Set aside.

Chickpea Pancakes

  1. In bowl, whisk chickpea flour with baking powder, salt and paprika; whisk in water.
  2. Fold in green onion and crushed Heritage Flakes.
  3. 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
  4. 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.
  5. Repeat with remaining oil and batter.
  6. Serve pancakes with Tomato and Red Pepper Sauté. Drizzle with Tahini Yogurt Sauce.