Falafel pancakes

Ingredients

• 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

Tarator sauce

• 135 g (½ cup) tahini
• 3 garlic cloves, crushed
• 1 lemon, juiced
• ½ tsp salt

To serve

• rocket leaves
• Lebanese pickles
• lemon wedges

Instructions

1. Combine the chickpea flour, olive oil and 250 ml (1 cup) water in a bowl and set aside for 10 minutes.
2. 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.
3. 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.
4. For the tarator sauce, blend the ingredients with 125 ml (½ cup) water – the sauce should be a drizzling consistency.
5. Top the pancakes with rocket, drizzle with the tarator sauce and serve with pickles and lemon wedges.

Photography by Adam Liaw.

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