The pancakes contrast perfectly with the moist and crunchy salad, while the mint brings a real freshness.


  • 2 tomatoes (de-seeded and cubed)
  • 0.5 cucumber (peeled, deseeded and sliced)
  • 0.5 red onion (peeled and finely sliced)
  • 2 tblsp olive oil
  • 1 tblsp sesame seeds (toasted)
  • for the dressing:
  • 50 ml natural yoghurt
  • 1 tblsp extra-virgin olive oil
  • 1 tsp chopped mint
  • 1 tsp lemon juice
  • salt and ground black pepper
  • for the pancakes:
  • 400 g tin of chickpeas (drained and rinsed, or 125g dried chickpeas, soaked and cooked)
  • 2 tsp chopped mint
  • 2 tsp chopped parsley
  • 2 tsp sesame oil
  • 1 egg
  • 100 g fresh white breadcrumbs
  • juice of ½ lemon


  • Whisk all the dressing ingredients together, seasoning to taste with salt and pepper, then stir in the vegetables and set aside.
  • Next make the pancakes. Place the chickpeas in a food processor, along with the mint, parsley, sesame oil and egg. Whiz for 1-2 minutes to form a rough paste, then add the breadcrumbs, season with salt and pepper, add the lemon juice and pulse a few times until everything comes together.
  • Shape into six even-sized pancakes about 6cm wide and 1.5cm thick. Pour the olive oil into a large frying pan on a medium heat.
  • When the oil is hot, add half the pancakes and fry on each side for about 3 minutes or until golden brown and crispy.
  • Repeat with the remaining pancakes, adding a little more oil first.
  • Place on individual plates with some salad on the side, then scatter with the toasted sesame seeds.

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