Chickpea Falafel Pancakes

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ingredients

1 cup (240ml) water

1 cup (20g) cilantro

1 cup (25g) parsley

¹⁄₂ tsp. ground cumin

¹⁄₂ tsp. sea salt

2 cups (185g) chickpea flour

2 tsp. baking powder

¹⁄₂ tsp. baking soda

2 tbsp. onion, chopped

1 clove garlic, minced

1 tsp. apple cider vinegar

1 tbsp. olive oil

1 cup (100g) mushrooms, sliced

2 tomatoes, chopped

salt & pepper, to taste

For the lemon tahini dressing:

2 tbsp. tahini

2 tbsp. olive oil

2 tbsp. lemon juice

1 tsp. dijon mustard

1 tsp. maple syrup

salt & pepper, to taste

2 tbsp. water, cold

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
226	7g	30g	12g	6g

*nutrition per serving

Directions

1. Place the water, cilantro, parsley, cumin and sea salt in a food processor and blitz until smooth.

2. Sift the chickpea flour, baking powder and baking soda into a large bowl. Stir in the chopped onion, minced garlic and earlier prepared herb mixture. Finally, add in the apple cider vinegar and combine.

3. Heat a non-stick skillet over medium heat. Cook 1/4 cup of batter per pancake for 2-3 minutes, or until bubbles appear. Then flip the pancake over and cook for a further 1-2 minutes. Continue cooking the pancakes until all the batter has been used.

4. Heat the olive oil in a pan over medium heat and sauté the mushrooms for 3-4 minutes and season with salt and pepper.

5. Make the tahini sauce by mixing all the sauce ingredients together in a small bowl. Add more water until the desired consistency is achieved.

6. Serve the pancakes warm with sautéed mushrooms, fresh tomatoes and the lemon tahini dressing.