This is a savoury gram flour pancake or flatbread that contains chopped leeks and peas. It can be eaten with soups or salad but is equally delicious on its own. It is gluten free and has both protein and fibre which means that this pancake/flatbread will keep you fuller for longer.
For the mix - in a food processor add all the ingredients and blend until smooth.
In a skillet pan heat some extra olive oil. Add the bread mix and cook on a medium heat for 5-10 minutes until cooked
In the meantime melt the vegan butter until melted and add the garlic and rosemary.
When the flatbread is cooked, pour the garlic butter over the top. Then place under a grill for a few minutes to get the top crispy. Add some fresh rosemary and seasoning to serve.
Gram flour is made from chickpeas and is a great protein option as well as being full of fibre. These pancakes are spicy and go well with this hearty moroccan stew which is made with eggplant, chickpeas, spices and tomatoes. Its served here with some freshly chopped coriander and avocado which provides freshness to the dish.
Place eggplant on a baking sheet and drizzle with 2 tbsp of olive oil and sprinkle with salt. Roast for 30-35 minutes at 180C.
In the meantime, heat a large pan, add 2 tbsp oil and sauté onions for 4-5 minutes until soft. Then add garlic, cumin and paprika and stir for 1 minute.
Add tomatoes and water and stir thoroughly. Simmer for 5 minutes.
Add chickpeas, maple syrup, and harissa paste and stir well. Add the roasted eggplant and then continue simmering for another 10 minutes. Season.
In a food processor add all the ingredients and combine until you create a smooth batter, the consistency of double cream.
Place a frying pam over a medium heat. Drizzle a few drops of oil into the pan. Pour a large spoonful of the batter into the pan and swirl it around to make a small pancake. Cook until the edges of the pancake begin to turn lightly golden. After 2-3 minutes flip over and cook the other side. Repeat with the remaining batter.
Serve the pancakes with some sliced avocado, freshly chopped coriander and the Moroccan stew.
This is a really quick and easy dish to make - they can be served as a snack or can be part of a main meal. They are also delicious with salad.
They are crunchy on the outside - with the spicy batter and sriracha sauce and soft on the inside.
Cauliflower is a cruciferous vegetable and is great in helping the body to detoxify.
These veggie fritters are great to have for either breakfast or lunch. They are light and tasty and go well with some roasted vegetables or with a salsa dip. The chickpeas and gram flour provide both good levels of protein and fibre.