Mini Chickpea Pancakes with Beetroot Tahini Cream and Caraway Pickled Carrots – The Source Bulk Foods
Mini Chickpea Pancakes with Beetroot Tahini Cream and Caraway Pickled Carrots https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2021/04/Besan-Pancakes-rezized.jpg Pancakes 270g organic chickpea flour 2 tsp baking powder 2 tsp onion powder 1/2 tsp organic turmeric 300mL water Pinch of salt Beetroot Tahini Cream 125mL organic tahini 1 tbs beetroot powder 1 tbs organic apple cider vinegar 1 tsp organic maple syrup A pinch of salt to taste 65mL water Pickled Carrot 250g baby carrots 250mL organic apple cider vinegar 100g organic raw sugar 1 tsp salt 2 tsp caraway seeds 2 tsp mixed peppercorns Micro herbs to garnish To prepare the carrots, use a peeler to shave ribbons from them and place into a large heatproof bowl. Place the apple cider vinegar, sugar and salt into a small saucepan and bring to the boil, stirring to dissolve the sugar. In a small frying pan, toast the caraway seeds and peppercorns, frequently stirring, for about 1 minute or until fragrant. Pour the hot spices into the hot vinegar mixture and pour over the carrot ribbons. Stir well to coat and leave to cool. Place in the fridge for at least an hour or overnight. For the cream, in a bowl place the tahini, beetroot powder, apple cider vinegar, maple syrup and salt then stir to combine. The mixture will become very thick. Slowly add the water and continue to mix until creamy. Set aside. To prepare the pancakes, in a large bowl sift together the chickpea flour, baking powder, onion powder, turmeric and pinch of salt. Add the water and whisk to form a smooth batter. Heat a non-stick frying pan over medium heat and cook the pancakes, a tablespoon for each. Cook for about 1 minute per side, flipping when bubbles appear on the surface. Set aside to cool. To serve, place some beetroot tahini cream and carrot ribbons on top of each pancake, sprinkle with micro herbs and serve immediately. PT1 Hour 10 M
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Mini Chickpea Pancakes with Beetroot Tahini Cream and Caraway Pickled Carrots

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Mini Chickpea Pancakes with Beetroot Tahini Cream and Caraway Pickled Carrots

INGREDIENTS

Pancakes

270g organic chickpea flour
2 tsp baking powder
2 tsp onion powder
1/2 tsp organic turmeric
300mL water
Pinch of salt

Beetroot Tahini Cream
125mL organic tahini
1 tbs beetroot powder
1 tbs organic apple cider vinegar
1 tsp organic maple syrup
A pinch of salt to taste
65mL water

Pickled Carrot

250g baby carrots
250mL organic apple cider vinegar
100g organic raw sugar
1 tsp salt
2 tsp caraway seeds
2 tsp mixed peppercorns
Micro herbs to garnish

TIME

1 Hour 10 Minutes

SERVES

50 Pancakes

DIFFICULTY
METHOD

To prepare the carrots, use a peeler to shave ribbons from them and place into a large heatproof bowl. Place the apple cider vinegar, sugar and salt into a small saucepan and bring to the boil, stirring to dissolve the sugar. In a small frying pan, toast the caraway seeds and peppercorns, frequently stirring, for about 1 minute or until fragrant. Pour the hot spices into the hot vinegar mixture and pour over the carrot ribbons. Stir well to coat and leave to cool. Place in the fridge for at least an hour or overnight.

1

For the cream, in a bowl place the tahini, beetroot powder, apple cider vinegar, maple syrup and salt then stir to combine. The mixture will become very thick. Slowly add the water and continue to mix until creamy. Set aside.

2

To prepare the pancakes, in a large bowl sift together the chickpea flour, baking powder, onion powder, turmeric and pinch of salt. Add the water and whisk to form a smooth batter. Heat a non-stick frying pan over medium heat and cook the pancakes, a tablespoon for each. Cook for about 1 minute per side, flipping when bubbles appear on the surface. Set aside to cool.

3

To serve, place some beetroot tahini cream and carrot ribbons on top of each pancake, sprinkle with micro herbs and serve immediately.

4

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