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Hummus Pancake with Mediterranean Spice Mix


"These pancakes taste a lot like falafel but smoother!"
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30 m servings 331 cals
Original recipe yields 6 servings

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  1. Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
  2. Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
  3. 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.
  4. 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.
  5. Sprinkle pancakes with cumin mixture and salt.

Nutrition Facts

Per Serving: 331 calories; 19.7 g fat; 32.9 g carbohydrates; 10.3 g protein; 31 mg cholesterol; 281 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...