1/2 c. flour
1 T. baking powder
1 tsp. salt
1/2 tsp. cumin powder
1 c. chickpeas, drained( reserve liquid)
1/2 c. tahini
1/4 c. reserved chickpea liquid
2 cloves garlic, chopped fine
1/4 c. lemon juice
2 eggs
Put wet ingredients into a blender. Blend in dry ingredients. Pulse until flour disappears. Then cook just as you would ordinary pancakes, dropping about 1/4 c. of batter onto a lightly oiled preheated skillet. Cook on both sides until lightly browned. Cool slightly.
DRESSING:
1 c. soy mayonnaise
1 1/2 T. lemon juice
1 T. tahini
1/2 tsp. cumin powder
dash of salt
Whisk together and pour over pancakes. Then top with grape tomatoes red onions or extra chickpeas. We topped our with a little feat cheese!
We also served it with sauted green bell peppers and onions! This was a very yummy filling lunch.
