Hummus Pancake with Mediterranean Spice Mix

These pancakes taste a lot like falafel but smoother!

INGRIDIENT

DIRECTION

Step: 1

Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).

Step: 2

Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.

Step: 3

Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.

Step: 4

Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.

Step: 5

Sprinkle pancakes with cumin mixture and salt.

NUTRITION FACT

Per Serving: 331 calories; protein 10.3g; carbohydrates 32.9g; fat 19.7g; cholesterol 31mg; sodium 280.9mg.

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