Fluffy chickpea pancakes topped with spicy roasted carrots. The warm spices in the batter really make a difference because they go so well with the chickpeas, and the carrots balance it out with their sweetness. I recommend serving them with some minty yogurt on top. —kitchenonthe9th
canned chickpeas, washed and drained
In This Recipe
Place the chickpeas in a food processor and blend until they turn into a paste.
In the same processor or a separate bowl, add the rest of the ingredients, season with salt and mix until well blended.
Leave the mixture to rest for 5 minutes before starting to fry the pancakes.
To fry the pancakes, start by heating a non-stick pan. Once the pan is well-heated, lower the heat and scoop your pancake batter onto the pan, using around 1/4 cup per pancake.
Cook for around 2 minutes on each side. If the pancake crumbles while flipping, leave it to cook for longer.
Mix all the ingredients in a baking dish
Place in the oven at 220C for 20-30 minutes, until tender and slightly charred. After 10 minutes in the oven, give them a stir.