Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli
Ingredients
Lemon-Garlic Aioli
-
½
cup
soy-free vegan mayo
-
1
large or 2 medium
garlic cloves, grated
-
1 to 2
teaspoons
fresh lemon juice
Pancakes
-
1
tablespoon
coconut oil or extra-virgin olive oil
-
3
large
garlic cloves, minced
-
½
cup
grated peeled carrot
-
⅓
cup
finely chopped dill pickle
-
½
cup
chickpea flour
-
2
tablespoons
nutritional yeast
-
½
cup
water
-
to taste
fine sea salt and pepper
For Serving
-
to taste
sliced green onion
-
to taste
chopped dill pickle
-
to taste
fresh dill
-
to taste
aioli
Instructions
- Prepare the Lemon-Garlic Aioli by mixing vegan mayo, minced garlic, and lemon juice in a small bowl and set aside.
- In a large skillet, heat oil and sauté minced garlic for a couple of minutes over low-medium heat.
- Add grated carrot and chopped dill pickle to the skillet and sauté for another minute until softened.
- Preheat a non-stick skillet over medium heat.
- In a mixing bowl, combine chickpea flour, nutritional yeast, water, salt, pepper, and sautéed veggies. Whisk until combined and let sit for 1 minute.
- When the skillet is ready, spray with oil and add 2 tablespoons of batter for each pancake, spreading it to about 3 inches in diameter.
- Cook pancakes for 3 to 4 minutes until golden brown, then flip and cook for another 2 to 3 minutes.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve pancakes warm with Lemon-Garlic Aioli and toppings of minced fresh dill, chopped dill pickle, and sliced green onion.
Nutrition Facts (estimated)
Servings
7 pancakes
Calories
90
Total fat
6g
Total carbohydrates
6g
Total protein
2g
Sodium
160mg
Cholesterol
0mg
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