Chickpea Pancakes with Falafel, Pointed Peppers and Yogurt




Rating: 3.67 / 5.00 (159 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the pancakes:








For the falafel:













For the pointed bell pepper:






For the yogurt:






Instructions:

For the chickpea pancakes with falafel, pointed peppers and yogurt, first soak the chickpeas for the falafel overnight in a bowl of water. Boil in salted water for 15 minutes, drain and blend in a food processor with the remaining ingredients. Season vigorously with the spices. Form falafel and deep fry in hot fat for 4-5 minutes until golden brown. Drain well on paper towels.

Mix pointed peppers with olive oil. Season with salt and pepper. Add thyme and garlic and cook in preheated oven at 180 °C for 8-10 minutes. Then, while still warm, peel off the skin, cut in half and remove the seeds. Cut into strips.

Mix Greek yogurt with olive oil, salt and pepper in a bowl.

For the pancakes, mix all ingredients together to make a uniform batter. Heat butter in a skillet and fry out the pancakes one at a time.

Serve chickpea pancakes with falafel, pointed peppers and yogurt.

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