randomstring

• 1/2 cup flour
• 1 tsp each baking powder and salt
• 1/2 tsp cumin powder
• * 1 cup canned chickpeas, drained (reserve liquid)
• 1/2 cup tahini (sesame paste)
• 1/4 cup reserved chickpea liquid
• 1 to 3 cloves of garlic, optional and to taste
• Juice of 2 lemons
• 2 large eggs

1. Whisk dry ingredients together in a small bowl.
2. Put the rest of the ingredients in a food processor and process until smooth.
3. Add the dry ingredients and pulse until flour disappears.
4. Lightly oil a skillet and preheat it over medium heat. For each pancake, drop 1/4 cup batter onto the skillet, leaving room for spreading. Pat the batter into rounds and cook until the bottoms are lightly golden; flip and cook the other side.
5. Cool slightly before serving and top with chickpeas, onions, and halved cherry tomatoes.

For the dressing: Whisk together 1 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp tahini, 1/4 tsp cumin powder, and a little salt.

Serves 6

source: http://www.parade.com/export/sites/default/food/0808/back-to-school-pancakes

tags: vegetarian