CHICKPEA PANCAKES WITH GREEN GODDESS DIP

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PANCAKES

• 1/2 cup of chickpea flour

• 1/2 cup of carrots, grated

• 1/2 cup of chickpeas, mashed

• 1/4 cup of green onions, chopped

• 3 cloves of garlic, grated

• 1 tsp. of cumin powder

• 1/2 cup of water

• Salt & Pepper to taste

DRESSING

• 1 cup of raw cashews

• 4-6 sprigs of fresh dill

• 4-6 sprigs of fresh parsley

• 1 small garlic clove

• Juice from 1 lemon

• 1/4 cup of apple cider vinegar

• 1-2 dates (for sweetness)

• 1/2 cup of avocado oil

• 1/2 cup of water

• Salt & Pepper to taste

• Avocado oil, for cooking

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DIP

1. Add cashews to 2 cups of water and soak for 1-2 hours

2. Strain soaked cashews

3. Add all ingredients to a blender and top with 1/2 cup of water and blend until creamy. If too thick, add more water or avocado oil and blend.

4. Store in fridge for up to 3 months.

Note: Can we enjoyed as a salad dressing or a dip.

PANCAKES

1. Drain a can of chickpeas & mash half a cup. The mash should be chunky not pureed.

2. Combine grated carrots, chopped green onions, mashed chickpeas, cumin, garlic and salt & pepper.

3. Stir in chickpea flour until all vegetables are coated.

4. Add water & stir until combined.

5. Let mixture sit for 5 minutes

6. Heat frying to low-medium and add oil to avoid sticking

7. Add approx. 1/4 of batter for 1 pancake, and flip once first side is golden (3-5 minutes per side depending on the stove top).

8. Serve and enjoy with dip!

Note: Makes 4 pancakes.