Chickpea Falafel Pancakes

Chickpea Falafel Pancakes

Serves 4

What you need to do

1 cup (240ml) water, 1 cup (20g) cilantro, 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 lemon tahini 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. water, cold

Place the water, cilantro, 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.

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