These Middle East-inspired falafel pancakes are made with fresh herbs and protein-packed chickpea flour, which make for a surprisingly hearty and delicious meal not just for breakfast, but anytime of day!
Savory Chickpea Flour Falafel Pancakes
What You’ll Need
- water
- cilantro
- parsley
- cumin
- sea salt
- chickpea flour
- baking powder
- baking soda
- onion
- garlic
- apple cider vinegar
How to make these Savory Chickpea Flour Falafel Pancakes
Step one: blend the herbs
In a blender, blend the water, cilantro, parsley, cumin and sea salt until smooth.
Step two: prepare the batter
Sift the chickpea flour, baking powder and baking soda into a large mixing bowl. Stir in the chopped onion, minced garlic and herby liquid mixture. Lastly stir in the apple cider vinegar until just combined.
Step three: cook the pancakes
Heat a non-stick skillet over medium heat. Once hot, drop the batter by ¼ cup increments and use the back of the measuring cup to spread the mixture into a pancake-shaped circle. Cook for a minute or two, or until bubbles appear around the edge. Then flip the pancake over to allow the other side to cook for another minute or two. Continue this process until all the batter has been used.
Step four: serve and enjoy!
Serve warm with sautéed mushrooms, fresh tomato, hummus and lemon tahini dressing!
You might also like: Culture Tuesday: An Exploration of Levantine Cuisine
Savory Chickpea Flour Falafel Pancakes
Ingredients
- 1 cup water
- 1 medium-packed cup cilantro
- 1 medium-packed cup parsley
- ½ teaspoon cumin
- ½ teaspoon sea salt
- 2 cups chickpea flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons chopped onion
- 1 clove garlic - minced
- 1 teaspoon apple cider vinegar
Instructions
- In a blender, blend the water, cilantro, parsley, cumin and sea salt until smooth.
- Sift the chickpea flour, baking powder and baking soda into a large mixing bowl. Stir in the chopped onion, minced garlic and herby liquid mixture. Lastly stir in the apple cider vinegar until just combined.
- Heat a non-stick skillet over medium heat. Once hot, drop the batter by ¼ cup increments and use the back of the measuring cup to spread the mixture into a pancake-shaped circle. Cook for a minute or two, or until bubbles appear around the edge. Then flip the pancake over to allow the other side to cook for another minute or two. Continue this process until all the batter has been used.
- Serve warm with sautéed mushrooms, fresh tomato, hummus and lemon tahini dressing!
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Recipe, text, and photography by Faith from The Conscientious Eater.
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