After a healthier, savoury alternative to the high-calorie syrup-covered pancake stack, that you can enjoy any time of the day? These falafel pancakes are gluten free, dairy free and vegan friendly, and are made with high-protein chickpea flour.
Falafel Pancakes Recipe
By Faith at The Conscientious Eater
1 cup water
1 medium-packed cup coriander
1 medium-packed cup parsley
½ tsp cumin
½ tsp sea salt
2 cups chickpea flour
2 tsp baking powder
½ tsp baking soda
2 tbsp chopped onion
1 clove garlic, minced
1 tsp apple cider vinegar
Lemon Tahini Dressing
3 tbsp Mayver’s Tahini
1 cup fresh basil or herb of choice
Juice of 1 lemon
1 tsp sweetener of choice (e.g. honey, coconut sugar, stevia)
1. In a blender, blend the water, coriander, parsley, cumin and sea salt until smooth.
2. Sift the chickpea flour, baking powder and baking soda into a large mixing bowl. Add in the chopped onion, minced garlic and herby liquid mixture. Lastly, add in the apple cider vinegar. Stir until combined.
3. 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 two minutes or until bubbles appear around the edge of the pancake. Flip the pancake over to allow the other side to cook for another two minutes. Continue this process until all the batter has been used.
You’ll find more healthy recipes in our February/March digital issue, which we are sharing with our readers for FREE!