Spinach pancakes with chickpea filling
Difficulty: Easy
Ingredients
- 100 g spinach
- 1 handful Parsley
- 250 g Wholemeal spelt flour
- 2 eggs
- 200 ml oat drink (oat milk)
- 240 g Chickpeas
- 200 g Yogurt (3,5 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} fat)
- 1 tbsp Lemon juice
- 2 tbsp Tahini
- ½ tbsp ground cuminPepper
- 1 Apple
- 2 tbsp Olive oil
- salt
Instructions
- Wash and shake dry spinach and parsley. Puree spinach and half of the parsley in a stand mixer along with flour, eggs, oat drink, and one pinch of salt. Set aside and let swell a bit.
- Meanwhile, rinse and drain chickpeas. Mix with yogurt, lemon juice, tahini, and cumin—season to taste with salt and pepper. Wash apple, remove the core, and cut into narrow wedges.
- Heat some olive oil in a frying pan, pour some pancake batter into the pan and fry over medium heat for 3-4 minutes.
- Divide pancakes on plates, fill with chickpeas, and serve topped with apple slices and sprinkled with parsley.
Notes
Nutritional values in 1 serving:
| Protein | 25 g (26 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Fat | 21 g (18 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Carbohydrates | 87 g (58 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Added sugar | 2 g (8 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| dietary fibre | 12.6 g (42 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |