These easy and healthy chickpea pancakes with salad and Greek yoghurt sauce are the best way to start your day! Try it!
Preparation: 20 minutes
Cooking: 20 minutes
Green Yoghurt Sauce
- 300 ml natural style Greek yoghurt
- 3 cloves garlic finely chopped
- 2 tbs fresh parsley leaf finely chopped
- 250 g cherry tomatoes halved
- 3 large beet leaves cut in stripes
- 3 cloves garlic chopped
- 1 small onion sliced
- 1 red capsicum chopped
- 2 tbs extra virgin olive oil
- 2 tbs lemon juice
- 1 tsp Himalayan salt
Wash the vegetables in a solution of bicarb soda, then rinse and dry.
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.)
Fry the pancakes in a medium pan coated with olive oil, for about 2-3 minutes on each side, or until they are cooked.
Finely chop the garlic and parsley leaf, add to the yoghurt and mix well to combine.
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.
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.