Falafel lovers, here's another way to eat one of your favourite foods! In this version, the ingredients are blended and cooked into fluffy pancakes, served with pickles, fresh rocket and a tahini sauce.
- 120 g (1 cup) chickpea flour
- 2 tbsp extra virgin olive oil, plus extra for pan frying
- 1 400 g can chickpeas, drained and rinsed
- 1 onion, roughly chopped
- ½ cup parsley, roughly chopped
- ½ cup coriander, roughly chopped
- 1 long green chilli
- 1 tsp ground cumin
- salt and pepper, to season
- 2 tsp baking powder
- 135 g (½ cup) tahini
- 3 garlic cloves, crushed
- 1 lemon, juiced
- ½ tsp salt
- rocket leaves
- Lebanese pickles
- lemon wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Combine the chickpea flour, olive oil and 250 ml (1 cup) water in a bowl and set aside for 10 minutes.
- Place the remaining ingredients in a small food processor and process to a coarse consistency. Transfer to a bowl and mix with the chickpea flour batter and a pinch of salt to a thick batter consistency.
- Heat about 1 cm olive oil in a large non-stick frying pan over medium–high heat. Working in batches, fry ladles of batter for a few minutes on each side or until golden and cooked through.
- For the tarator sauce, blend the ingredients with 125 ml (½ cup) water – the sauce should be a drizzling consistency.
- Top the pancakes with rocket, drizzle with the tarator sauce and serve with pickles and lemon wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.