Spiced Cabbage Pancakes with Lemon Herb Yogurt and Crispy Chickpeas

Ingredients

• •2 cups shredded green cabbage
• •1 cup chickpea flour
• •1/2 cup water
• •2 green onions, finely chopped
• •1 clove garlic, minced
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon turmeric
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons olive oil (for cooking pancakes)
• •1 cup plain Greek yogurt
• •1 tablespoon fresh lemon juice
• •1 tablespoon chopped fresh parsley
• •1 tablespoon chopped fresh dill
• •1/2 teaspoon grated lemon zest
• •1/2 teaspoon garlic powder
• •1/2 cup canned chickpeas, drained and rinsed
• •1 tablespoon olive oil (for crispy chickpeas)
• •1/4 teaspoon smoked paprika (for chickpeas)
• •1/4 teaspoon salt (for chickpeas)

Instructions

1. 1

   In a medium bowl, combine the shredded cabbage, chickpea flour, water, green onions, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, salt, and black pepper. Mix well until a thick batter forms.

2. 2

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the batter for each pancake into the skillet, flattening it slightly with the back of a spoon to form a round pancake.

3. 3

   Cook the pancakes for 3-4 minutes on each side, or until golden and cooked through. Repeat with the remaining batter, adding more olive oil to the skillet as needed. Set the cooked pancakes aside.

4. 4

   Preheat your oven to 400°F (200°C). Spread the rinsed chickpeas on a baking sheet and toss with 1 tablespoon olive oil, smoked paprika, and salt. Roast for 20-25 minutes, shaking the pan occasionally, until the chickpeas are crispy.

5. 5

   While the chickpeas are roasting, prepare the lemon herb yogurt. In a small bowl, mix the Greek yogurt, lemon juice, parsley, dill, grated lemon zest, and garlic powder. Stir until smooth and well combined. Adjust seasoning with salt to taste.

6. 6

   To serve, place the spiced cabbage pancakes on a plate. Add a dollop of lemon herb yogurt on top and sprinkle with crispy chickpeas. Garnish with additional parsley or dill if desired.

7. 7

   Enjoy the pancakes warm as a main course, appetizer, or side dish. They also pair well with a light green salad or pita bread for a complete meal.