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.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking