These pancakes taste a lot like falafel but smoother!
Provided by MTCHYG
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
- Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
- Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
- Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
- Sprinkle pancakes with cumin mixture and salt.
Nutrition Facts : Calories 331 calories, Carbohydrate 32.9 g, Cholesterol 31 mg, Fat 19.7 g, Fiber 8 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 280.9 mg, Sugar 0.3 g
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