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–+ servings

Carrot Pancakes with Hazelnut Dukkah and Garlic Aioli

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Course Dinner, Lunch, Main Course
Cuisine Middle Eastern
Keyword aioli, carrot, Chickpea Flour, dukkah, hazelnut, Pancakes
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Servings 4
Author Desiree Nielsen, RD

Ingredients

  • 4 large carrots - about 1lb - grated
  • 3 green onions, sliced
  • 2 eggs, beaten or chia eggs
  • 1 cup chickpea flour
  • 1 cup lukewarm water
  • 1 teaspoon z'aatar
  • 1/2 teaspoon salt

For the dukkah:

  • 1/2 cup raw hazelnuts
  • 1/4 cup black sesame seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon cumin seed
  • 1/2 tablespoon dried thyme
  • 1/2 teaspoon sea salt
  • few cracks of black pepper

For the aioli (yes, I'm cheating!)

  • 1/2 cup vegan mayo (if you don't already have a fave, Hellman's or Just Mayo are tops!)
  • 1/4 teaspoon salt
  • 4 cloves roasted garlic (how to here)
  • squeeze of fresh lemon juice, to taste
Imperial - Metric

Instructions

  • In a medium bowl, whisk together chickpea flour, water, salt and z'aatar and let sit for 15 min so the flour can hydrate.
  • Meanwhile, get the toppings out of the way!
  • To make the aioli, blitz the ingredients together with a handheld blender or a bullet. Taste, adjust seasonings if necessary and set aside in the fridge.
  • For the dukkah, toast the hazelnuts in a warm pan until fragrant. Roughly chop and then add to a bowl.
  • Toast the seeds until fragrant and place in a mortar with a scoop of the roasted hazelnuts and give them a good bash with a pestle before placing back in the bowl with the rest of the hazelnuts. Stir in salt, pepper and time and set aside.
  • Stir in carrots, onions and eggs to chickpea mixture.
  • Heat a skillet with avocado oil or refined coconut oil on medium high. Scoop a scant half cup of batter, and pat down so pancake is about 1 cm thick. You want the skillet hot enough that the pancakes start sizzling pretty quickly but not so hot that they get too dark before they are cooked. Cook until the bottom is golden brown (about 3 - 5 minutes), flip and cook until golden.
  • Keep pancakes warm in a 200 degree oven until
    the whole shebang is done. Play music to keep yourself entertained while pancaking.
  • Serve pancakes with a dollop of aioli, a generous lashing of dukkah and serve with a lemony side salad.

Notes

Recommended: serve with chopped cucumber, or a cilantro, cucumber mix, tossed with lemon juice, salt and a bit of olive oil