Spinach & Feta Chickpea Pancakes
w/ Smokey Tahini Sauce
A stunning plant-focused plate with lots of greens; a deliciously spiced pancake topped with wilted spinach, crumbled feta + drizzled with a smokey tahini sauce and piled high with arugula ~ incredibly simple + good!
If feta or dairy is not to your taste or diet style, skip it or swap it for a different cheese like a chevre, ricotta, curds or a vegan version, crumbled tofu or plain or crispy baked chickpeas & almonds.
- Serves4
- Cooks in 20 mins
- Prep time 10 mins
- Plant Protein
Recipes with plant protein-rich ingredients. Examples of plant-based high protein foods include; 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.
- Heart Healthy
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
- 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.
- Mineral Rich Greens
Ingredients
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Method
Spinach & Feta 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. Add vinegar + baking soda and whisk in just before cooking.
HEAT a non-stick frying pan 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 pancake.
FLIP cook the other side another minute or so until cooked = springs back when you gently press it.
REPEAT until you have cooked all the batter. I keep my cooked pancakes warm in a low oven, covered.
COOK SPINACH in the same pan WASH spinach and roughly chop if leaves are large shake off excess water ADD scallion to the hot pan – sear for 1 min, add spinach and saute for 1 -2 mins until gently wilted. Turn off heat.
PLATE pancakes topped with wilted spinach + crumbled feta + drizzled with Smokey Tahini Sauce + pile with a cup of arugula.
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 mixing to your desired consistency.
Chef tips + Ingredient Swaps + Ideas
SWAP SPINACH for swiss chard, kale, dandelion greens, nettles, bok choy, Asian greens, baby collards.
DAIRY-FREE swap feta for vegan-version or a crumble tofu feta or add crispy baked chickpeas & almonds.
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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