Chickpea Pancakes With Kale and Fennel

Name: Chickpea Pancakes With Kale and Fennel
Cuisine: Mediterranean
Ingredients: ½ cup chickpea flour; 6 Tbsp. extra-virgin olive oil, divided; Kosher salt; 3 garlic cloves, divided; 1 15-oz. can chickpeas, drained; 1 Tbsp. za’atar (or curry powder, chile powder, or frankly any other combination of mild dried ground spices); 1 small bunch Tuscan kale, stemmed, leaves torn; 1 small fennel bulb, very thinly sliced crosswise; ¼ cup tahini; 2 Tbsp. fresh lemon juice

Instructions

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. The kale-fennel salad with tahini dressing is a fresh, bright complement but is also delicious on its own.

Updated at: Thu, 21 Nov 2024 18:04:42 GMT