Personal

Car Stuff

Extras

SAVORY CHICKPEA PANCAKES WITH SMOKY ROASTED CARROTS

From: theyearinfood.com

For the pancakes
1 cup garbanzo bean flour
1 cup water
2 tablespoons olive oil
1/4 teaspoon cumin
1/4 teaspoon sea salt
For the carrots
1 bunch rainbow carrots (about 6-8 carrots)
2 tablespoons olive oil, plus more for cooking
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/4 teaspoon chipotle powder
1/4 teaspoon cumin
1/4 teaspoon fine sea salt
For serving
Greek yogurt
Micro greens or sprouts

Preheat oven to 400 degrees.

Combine the garbanzo flour, water, olive oil, cumin, and salt in a mixing bowl. Whisk thoroughly to combine. Set aside.

Peel the carrots, if desired, and slice them 1/2-inch thick on the diagonal. Place in a large mixing bowl.

In a small bowl, combine the olive oil, smoked paprika, cinnamon, chipotle, cumin, and sea salt. Drizzle over the carrots and mix thoroughly to combine.

Transfer the carrots to a baking sheet. Roast for about 15-18 minutes, until browned at the edges and cooked through but firm.

While the carrots roast, make the pancakes. Heat a large skillet over medium heat and add a little olive oil. Measure a scant 1/4 cup of the batter and pour into the pan. Repeat to work in batches of 3 to 4 pancakes at a time. Cook, undisturbed, until the edges are golden brown, about 5 to 6 minutes. Flip the pancakes and cook for another 4 to 5 minutes, until deeply golden brown. Transfer to a plate and cover with a towel to keep warm.

To serve, slather a dollop of Greek yogurt and a small handful of micro greens on each pancake. Top with a large spoonful of the roasted carrots. These are best eaten immediately.