These easy and healthy chickpea pancakes with salad and Greek yoghurt sauce are the best way to start your day! Try it!
Serves: 10
Preparation: 20 minutes
Cooking: 20 minutes
Ingredients:
Chickpea Pancakes
- 300 g chickpea flour
- 300 ml filtered water
- 3 tbs extra virgin olive oil
- 1 tsp Himalayan salt
- 1 tsp baking powder
- ½ tsp homemade dry seasoning
- ½ tsp black pepper
Green Yoghurt Sauce
- 300 ml natural style Greek yoghurt
- 3 cloves of garlic, finely chopped
- 2 tbs fresh parsley leaves, finely chopped
Salad
- 250 g cherry tomatoes, halved
- 3 large beet leaves cut into strips
- 3 cloves garlic, chopped
- 1 small onion, sliced
- 1 red capsicum chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Himalayan salt
Method
Step 1
Wash the vegetables in a solution of bicarbonate of soda, then rinse and dry.
Step 2
Place the chickpea flour, water, baking powder, and spices in a blender and mix for 2 minutes to combine. Gradually add the olive oil while mixing. (Modify the thickness by adding more water or chickpea flour.)
Step 3
Fry the pancakes in a medium pan coated with olive oil for about 2-3 minutes on each side, or until they are cooked.
Step 4
Finely chop the garlic and parsley leaves, add to the yoghurt and mix well to combine.
Step 5
Chop the cherry tomatoes, beet leaves, garlic, onion, and capsicum and place in a medium bowl. Combine the olive oil and lemon juice in a glass and mix to combine. Pour over the salad and mix well.
Step 6
Place pancakes on serving plates, cover them with a layer of yogurt sauce, and add some salad on the side of the plate. Serve while the pancakes are warm.
*You can serve it with grilled haloumi or bocconcini cheese.
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.