CHICKPEA FALAFEL PANCAKES
When it comes to breakfast, we need something filling and nutritious to get us throughout the morning without energy dips. I am more of a sweet breakfast type of person, however a warming savoury one for the weekend is just what I need. So, last weekend I experimented a bit and I came up with this little gem.
Chickpeas are a great source of fibre and protein, that slow down carbohydrate absorption for a sustained energy. The tahini dressing gives an Iron kick, particularly when paired with lemon to promote absorption. Finally, mushrooms help to modulate the immune system thanks to compounds called beta glucans, in addition to a prebiotic effect which feed the good bacteria in the gut.
Serve: 4
Difficulty: easy
Time: 25 minutes
Ingredients
-1 cup (240ml) water
-1 cup (25g) parsley
-½ tsp. ground cumin
-½ tsp. sea salt
-2 cups (185g) chickpea flour
-2 tsp. baking powder
-½ 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 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 cold water
Method
- Place the water, parsley, cumin and sea salt in a food processor and blitz until smooth.
- 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.
- Heat a non-stick skillet over a medium heat. Cook ¼ 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.
- Heat the olive oil in a pan over a medium heat and sauté the mushrooms for 3-4 minutes and season with salt and pepper.
- Make the tahini sauce by mixing all the sauce ingredients together in a small bowl. Add more water until the desired consistency is achieved.
- Serve the pancakes warm with sautéed mushrooms, fresh tomatoes and the lemon tahini dressing.
