Chickpea Pancakes with Smoky Carrots

 Ingredients:

1 cup chickpea flour
1 cup water
2 tablespoons oil
1/2 teaspoon cumin
1/2 teaspoon salt

rainbow carrots, peeled and sliced into thick chunks
oil 
smoked paprika
cinnamon
chipotle powder
cumin
1/2 teaspoon baking powder (optional)
salt

coconut yogurt
microgreens

Combine flour, water, oil, cumin and salt. Whisk with a wire whisk until well incorporated and set aside for an hour.

Toss the carrots with the oil and seasonings and roast in the oven at 375 for 20 minutes. Set aside.

Meanwhile, heat a frying pan and place a dab of oil or butter. pour about 1/4 cup of the chickpea batter in the center and cook until it is golden on one side, then flip over. Cook for another 5 minutes and transfer to a dish and cover with a towel to keep warm.

To serve, plate the pancakes and place a dollop of yogurt on each. Then top with the carrots and garnish with the microgreens. Serve immediately.

Mediterranean Chickpea Pancake

Ingredients:

1 cup chickpea flour
1 cup water
1/2 teaspoon baking powder
salt and black pepper, to taste
1/2 cup parsley, chopped
1/2 cup vegan feta or kalamata olives
1/2 small red onion, thinly sliced
1 small zucchini, thinly sliced
1 teaspoon zatar
1/2 teaspoon sumac
1 tablespoon mint, chopped

Combine chickpea flour and water. Refrigerate overnight. Stir in the baking powder, salt and pepper, parsley, cheese or olives, onion, zucchini, and zatar. Ladle onto a hot lightly greased pan and cook on each side until crisped and golden brown. Garnish with sumac and mint.