Green Chickpea Pancakes
About the recipe
Green Chickpea Pancakes
NF | RSF
- Blender
- Frying Pan
- Spatula
- Mixing Bowl
- 3 eggs
- 1 cup cooked or canned chickpeas
- 1/2 cup greek yoghurt
- 150 grams silverbeet or spinach
- 50 grams fresh parsley
- 1 cup wholemeal spelt flour
- 2 tbsp hemp seeds
- 35 grams parmesan cheese
- 1/2 tsp baking powder
- 2 tbsp lemon juice
- 1 tsp salt
- 2 tbsp cooking oil/fat of choice
Rinse the greens of choice and roughly chop. If using silverbeet, remove the stem. Steam or gently fry until the greens have softened and are bright green. Set aside to cool
To a blender add the chickpeas, eggs, yoghurt, cooked greens, finely chopped parsley, flour, hemp seeds, parmesan cheese, baking powder, lemon juice and salt. Blend until smooth
Preheat a frying pan over a medium – high heat and add in one tablespoon of cooking oil/fat
Once the pan is hot, begin spooning in the batter to form the pancakes
Cook on each side for roughly two minutes until slightly crispy and cooked within. Add more cooking oil/fat to the pan when needed
Recipe for boob to food by Jane Houston
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