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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
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
Ingredients
- Pancakes
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800 grams
canned chickpeas, washed and drained
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5 teaspoons
corn flour
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2.5 teaspoons
baking powder
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2
eggs
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1 cup
milk
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4 tablespoons
olive oil
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1 teaspoon
paprika
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1 teaspoon
cumin
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1 teaspoon
coriander
- Roasted Carrots
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4
carrots, sliced
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1 teaspoon
cumin
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1 teaspoon
chilli powder
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1 teaspoon
coriander
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1.5 tablespoons
olive oil
Directions
- Pancakes
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Place the chickpeas in a food processor and blend until they turn into a paste.
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In the same processor or a separate bowl, add the rest of the ingredients, season with salt and mix until well blended.
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Leave the mixture to rest for 5 minutes before starting to fry the pancakes.
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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.
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Cook for around 2 minutes on each side. If the pancake crumbles while flipping, leave it to cook for longer.
- Roasted Carrots
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Mix all the ingredients in a baking dish
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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.
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