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Mediterranean Chickpea Pancakes

w/ Smokey Tahini Sauce

 

Spiced chickpea pancake topped with Mediterranean salad and drizzled with smokey tahini sauce makes a stunning plant-focused meal.

 

If feta or dairy is not to your taste or diet style, skip it or swap it for a different cheese like chevre, ricotta, labneh, vegan cheese or tofu.

  • Serves4
  • Cooks in 20 mins
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Egg Free

    Recipes are egg-free. Recipes have no eggs or ingredients made with eggs. Eggs are a common food allergen, eggs can cause inflammation.

  • Protein

    Recipes with protein-rich ingredients.  Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Vitamins Minerals

Ingredients

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Pancakes

  • 1 cup chickpea flour
  • ¼ cup tapioca flour
  • 1 cup water - sparkling*
  • 1 tsp cumin seeds
  • 1 tsp sumac
  • 1 tsp aleppo pepper
  • 1 tsp sea salt
  • 2 tsp oil | butter - to cook pancakes

Mediterranean Salad

  • 4 cups arugula | rocket
  • 2 scallions - fine slice
  • 1 ½ cups feta - cubed
  • 1 cup cherry tomatoes - halved
  • 1 radish - shaved
  • 1 cup basil leaves

Smokey Tahini Sauce

  • ¼ cup tahini
  • ¼ cup water
  • 1 tbsp apple cider vinegar
  • ½ tsp salt + pepper - optional

Method

 
Mediterranean Chickpea Pancakes

 

ADD all pancake ingredients into a bowl or jug and whisk until a smooth batter forms. I use sparkling or plain soda water and like to let the batter sit for at least ½ hour > overnight, but you can make it straight away and use tap water.

 

HEAT a non-stick frying pan on medium-low heat; add ½ tsp oil | butter.  

 

POUR batter into the frypan forming a large pancake. COOK 2-3 mins until air bubbles form atop the pancake. 

 

FLIP cook the other side another minute or so until cooked = springs back when gently pressed.

 

REPEAT until you have cooked all the batter. I keep my cooked pancakes warm in a low oven, covered.

 

CUT cherry tomatoes in half. Shave radish using a potato peeler or thinly slice—cube feta.

 

PLATE pancakes topped with arugula, torn basil leaves + feta cubes + olives, tomatoes, and radish, drizzled with Smokey Tahini Sauce.

 

 

Smokey Tahini Sauce

SHAKE blend, whisk or stir all ingredients together to form a creamy sauce. I usually do this in a glass jar.

TASTE adjust seasoning; if a little thick, add 1 tsp water at a time to your desired consistency.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

DAIRY-FREE swap feta for vegan-version or a crumble tofu feta.

 

SWAP ARUGULA for crispy lettuces or baby spring greens.

 

REHEAT cooked pancakes in a dry frying pan or low oven until warmed through.

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