Wednesday, May 29, 2013

Chickpeas: Savory vs Sweet

There have been too many breakfast recipes on this blog lately. During my Parade of Pancakes, I have wrongly given the impression that pancakes can only be a breakfast food. Today's recipe will prove that assumption wrong.

These chickpea pancakes are perfect as a side to a Greek flavored dinner. They would go great with tzatziki or gyro meat.
savory chickpea pancakes (4)

Savory Chickpea Pancakes
1 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.

savory chickpea pancakes (2)
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 cookie

Chocolate Chick Cookies
makes 15
¾ cup oat flour
¾ cup whole wheat flour
¾ cup cooked chickpeas
1 egg
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.
019 (2)
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.

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