Description
These pancakes taste a lot like falafel but smoother!
Ingredients
- 2 teaspoons ground cumin, divided
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 2 cups canned chickpeas (garbanzo beans), drained with liquid reserved
- ½ cup tahini
- 1 egg
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
- ½ cup whole wheat flour, or as needed
- 1 tablespoon olive oil, divided, or as needed
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6