Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Name: Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli
Prep time: 16 min
Cook time: 14 min
Total time: 30 min
Cuisine: French
Ingredients: 1/2 cup (125 mL) soy-free vegan mayo; 1 large or 2 medium garlic cloves, grated on microplane; 1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2); 1 tablespoon (15 mL) coconut oil or extra-virgin olive oil; 3 large garlic cloves, minced (1 heaping tablespoon); 1/2 cup (42 g) grated peeled carrot (1/2 medium)*; 1/3 cup (47 g) finely chopped dill pickle (2 small)**; 1/2 cup (63 g) chickpea flour; 2 tablespoons (10 g) nutritional yeast; 1/2 cup (125 mL) water; Fine sea salt and pepper, to taste (I use 1/4 teaspoon); Sliced green onion, chopped dill pickle and fresh dill, aioli

Instructions

Prep:16minCook:14min

Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I'm getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner.

Updated at: Thu, 21 Nov 2024 12:26:28 GMT