Chickpea Pancakes with Spicy Tahini Sauce

August 2, 2012
by Jack McNulty
Chickpea Pancakes with Spicy Tahini Sauce

I first came across this recipe from my favorite vegetarian/vegan cooks, Peter Berley. The idea of using basic hummus ingredients to create something totally different was intriguing to me and I couldn’t wait to try out the recipes. I replaced the yogurt used in the original recipe presentation with soy yogurt, which I find works very well as a non-dairy replacement in most recipes. I also decided the eggs were not necessary. I elected to use a couple of tablespoons of ground flax seeds to replace the eggs, and I was very happy with the results. I think the use of beaten egg whites is optional for these pancakes. They do add a certain lightness to the final pancake, but the recipe also works without them if you would like to keep the pancakes completely vegan.

Variations to the basic pancake could include grated zucchini, grated pumpkin, chopped bärlauch and other herbs. Let your imagination run with this idea and enjoy savory pancakes for your next meal.  Both recipes make enough for 4-6 servings…depending on your hunger level of course!

Chickpea Pancakes
140 gr. chickpea flour
70 gr. all-purpose flour
1 tsp. baking powder
1 Tbl. curry powder
1 tsp. sea salt
freshly ground black pepper
2,5 dl. water
125 gr. soy yogurt
2 Tbl. olive oil
2 tsp. ground flax seeds
1 bu. chopped cilantro
1 bu. chopped parsley
2 egg whites, beaten (optional)

Whisk together the chickpea flour, all-purpose flour, baking powder, curry powder, salt and pepper. In a separate bowl, whisk together the water, yogurt, olive oil and ground flax seeds. Pour the wet ingredients over the dry mixture and stir to combine. Add the chopped herbs and mix well, fold in the beaten egg whites if using. Place a nonstick pan over medium heat. Coat with a small amount of oil and heat for about 30 seconds. Spoon the batter into the pan and fry for 4 minutes until the surface of the pancake has begun to dry out and the underside is golden. Flip and fry the other side for about 3 minutes. Transfer to a heated pan and keep warm. Repeat with remaining batter.

Spicy Tahini Sauce
150 gr. tahini paste, well mixed
2 dl. water
juice of 2 lemons
1 garlic clove, minced
1 tsp. sea salt
1/4 tsp. cayenne pepper

Combine all ingredients in a small blender and process until smooth.



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