Mushroom Loaded Chickpea Pancakes with Avo Salsa & Tahini Sauce
Fluffy chickpea pancakes loaded with mushrooms, topped with a refreshing avocado salsa and drizzled with creamy tahini sauce.
- 225 g chickpea flour
- 1½ tsp salt
- ½ tsp black pepper freshly ground
- 4 tbsp olive oil
- 500 ml warm water
- 2 medium avocados diced
- 1 bunch spring onions sliced
- 2 limes juiced
- ½ cup tahini
- ¼ - ½ cup cup hot water
- 1 clove garlic small, finely grated
- ½ lemon juiced
- 500 g mixed cultivated mushrooms sliced
- 1 clove garlic minced
- 1 tsp dried herbs
- 1 tbsp red wine vinegar
- salt and pepper to taste
- olive oil
- lime wedges
- micro herbs
- *Everything bagel seasoning *Everything bagel seasoning is a simple mix of sesame seeds, poppy seeds, dried garlic, onion and sea salt flakes. You can also just use mixed sesame seeds.
For the pancakes
Pour the water into a large mixing bowl. Gradually scatter in the chickpea flour and whisk constantly to make a smooth batter. Season with salt and pepper. Pour in the olive oil.Whisk to distribute evenly. Set the batter aside at room temperature for 2 hours.
For the tahini sauce
Whisk the tahini and just enough hot water together in a small bowl until smooth and a nice spreadable consistency. Add the garlic and lemon and season well with salt.
To cook the pancakes
Heat a drizzle of olive oil in a 20cm non-stick frying pan on medium heat. When the oil is hot, pour in one quarter of the chickpea batter. Cover the pan with a lid. Cook until the top of the pancake is completely set and you can check the underneath is golden brown. The pancake will be very tender and is a little fragile so shimmy it gently onto a serving plate. Keep warm in the oven while you repeat the process with the rest of the batter.
For the mushrooms
Heat a drizzle of olive oil in a large frying pan.Add the mushrooms and cook until golden brown. Add the garlic and herbs and toss until fragrant. Finish with the red wine vinegar.
Spread a little tahini sauce onto each pancake.Top with the sautéed mushrooms. Dollop a good amount of avocado salsa onto each plate. Sprinkle with everything bagel seasoning and micro herbs.Serve with lime wedges and enjoy!