chickpea pancake tacos with mushroom filliing
Author: 
Recipe type: Lunch, Breakfast, Dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ Avocado
  • 2 tbs soy yogurt
  • 1 small red onion
  • 200g mushrooms
  • ½ tsp cumin
  • a dash of cinnamon
  • ½ tsp salt
  • ½ tsp Harissa
  • 100g chickpea flour
  • 2tsp Zatar
  • salt
  • water
  • 1 lemon, juice
  • olive oil
  • Additional toppings:
  • ½ mango, finely diced
  • a bunch of flat leaf chopped parsley
  • ½ Red cabbage marinated with a squeeze of lemon juice and salt
  • 100g cherry tomatoes, halved
Instructions
  1. Add the avocado, ½ tsp of salt, soy yogurt, 1 tsp of lemon juice and 4 tbs of water into a food processor or blender and blend until smooth and creamy. Set aside for later.
  2. Cut the onion in halv and then into fourths and cut it into thin strips. Halve the mushrooms. Heat up some olive oil in a pan and add the onion, fry over medium heat until transluscent. Add the mushrooms, fry while stirring continuously and add cumin, 1 tsp of Zatar, cinnamon, Harissa and 2tsp of lemon juice. Continue frying over medium low heat until the mushrooms have shrunk and softened. This will take approx. 5 minutes. When your mixture has finished cooking, transfer it into a bowl and cover it with a plate so it won’t cool down too much.
  3. Last but not least whisk together the chickpea flour, 200ml of water, 1 tsp of salt and 1 tsp of Zatar. Heat up some olive oil in a frying pan and make taco sized pancakes with your batter. This batter makes enough for 4-6 pancakes.
  4. Plate up your chickpea pancakes by placing them on a plate, adding the mushrooms, then the chopped mango, red cabbage, the halved tomatoes a dollop of your avocado cream and lastly a sprinkle of parsley.
Recipe by at https://fannythefoodie.com/2016/07/30/oriental-chickpea-flour-tacos-breakfast-lunch-dinner/