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


  1. Whisk all the dressing ingredients together, seasoning to taste with salt and pepper, then stir in the vegetables and set aside.
  2. 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.
  3. 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.
  4. When the oil is hot, add half the pancakes and fry on each side for about 3 minutes or until golden brown and crispy.
  5. Repeat with the remaining pancakes, adding a little more oil first.
  6. Place on individual plates with some salad on the side, then scatter with the toasted sesame seeds.