I made this today with sautéed minced onions and garlic, with a big bunch of fresh spinach greens. I made a tomato chutney/ sauce from leftover marinara by adding vinegar, coconut sugar and green curry to it and I could not be happier……;)
These are scrumptious little bits of amazing. I LOVE them. They are so easy to make and super satisfying. You could easily add in veggie combinations, spices and flavors of your own choosing, maybe even make them into a sweet variation. I love this particular combo dipped in Herbed Tamarind Sauce. S P E C T A C U L A R. Eat warm, hot or room temp.
Savory Chickpea Pancakes
1/2c garbanzo bean flour
2/3c water
1/2t baking soda
1/4t turmeric
1/2t cumin
1/4t chipotle powder
1/4t onion powder
1/4t pink salt or to taste
1 lemon, juiced
2/3c fresh spinach, coarsely chopped
1/3c fresh cilantro, minced
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Coconut oil for pan-frying.
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Preheat cast iron pan over medium heat.
In a medium size bowl, combine chickpea flour, water, baking soda, turmeric, cumin, onion powder and salt to taste. Mix well, being sure there are no clumps. Add in…
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The Vegan Love Project 