Hearty Herbed Chickpea Pancakes
Ingredients
Zesty Lemon Tahini Sauce
-
¼
cup
tahini
-
1
teaspoon
lemon zest
-
2
tablespoons
lemon juice
-
1 ½
teaspoons
agave nectar
-
sea salt
to taste
-
¼
cup
cold water
Vegetables
-
½
lb
asparagus, tough ends trimmed
-
6-7
radishes, cut into quarters
-
2
teaspoons
avocado oil
-
1
teaspoon
za’atar spice blend
-
sea salt and ground black pepper
to taste
Herbed Chickpea Pancakes
-
⅔
cup
chickpea flour
-
⅓
cup
flat leaf parsley leaves, finely chopped
-
¼
cup
fresh dill leaves, finely chopped
-
1
each
green onion, finely chopped
-
1
teaspoon
ground turmeric
-
1
teaspoon
nutritional yeast
-
1
teaspoon
onion powder
-
½
teaspoon
fine sea salt
-
few twists
each
ground black pepper
-
⅔
cup
water
-
oil
for cooking
Instructions
- Preheat the oven to 400°F.
- Prepare the zesty lemon tahini sauce by whisking together tahini, lemon zest, lemon juice, agave nectar, and salt in a bowl, then add cold water and whisk until smooth.
- Line a baking sheet with parchment paper and roast the asparagus and radishes with avocado oil, za’atar, salt, and pepper for 20 minutes.
- While the vegetables roast, make the chickpea pancake batter by whisking chickpea flour, parsley, dill, green onion, turmeric, nutritional yeast, onion powder, salt, pepper, and water until smooth.
- Heat oil in a pan and pour half of the pancake batter, cooking until golden on one side, then flip and cook until firm.
- Repeat with the remaining batter.
- Serve the pancakes warm with roasted vegetables and zesty lemon tahini sauce.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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