These chickpea pancakes are perfect as a side to a Greek flavored dinner. They would go great with tzatziki or gyro meat.
Savory Chickpea Pancakes1 cup cooked chickpeas
½ cup flour
1 tbsp oil
dash of garlic powder, cayenne pepper powder, ground cumin, and onion powder
dash of salt
Blend all the ingredients together into a thick paste. Preheat a pancake pan to medium low heat. Scoop out a few tablespoons of the batter at a time onto the pan. Flip once the bottom becomes slightly browned. Once both sides are golden, remove and eat immediately.
Do you have any leftover chickpeas? Are you craving something sweet, but still packed full of protein? These chocolate chick cookies are the perfect solution. I never thought that chickpeas would work so well incorporated into a cookie, but these things are awesome.
Chocolate Chick Cookiesmakes 15
¾ cup oat flour
¾ cup whole wheat flour
¾ cup cooked chickpeas
1/8 tsp salt
1 tsp vanilla extract
½ cup applesauce
½ tsp baking powder
¼ tsp baking soda
1 cup sugar
1 tbsp coconut oil, melted
1 ounce chocolate, chopped into small chunks
Put all the ingredients except for the chocolate chips in a blender. Blend on high until everything is well incorporated. Mix in the chocolate chunks. Scoop into 2 tbsp balls and press flat with a fork onto a nonstick baking pan. Cook at 350 degrees for 12 minutes.
I made this thank you card by stamping the entire front of my card with the thank you stamp. Then I just stuck on the cut out letters, and my simple card was ready to roll.