A new summer version of the traditional drink is smooth, sweet, and tangy!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons ground cumin, divided
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 2 cups canned chickpeas (garbanzo beans), drained with liquid reserved
- ½ cup tahini
- 1 egg
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
- ½ cup whole wheat flour, or as needed
- 1 tablespoon olive oil, divided, or as needed
Instructions
- Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
- Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
- 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.
- 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.
- Sprinkle pancakes with cumin mixture and salt.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 8 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 281 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make. Good taste. I used spelt flour instead of whole wheat flour. I served these with braised cabbage because I couldn’t figure out what to serve them with, and it turned out to be a good combination. I’ll be making these again, probably trying out different kinds of beans.