What’s All This?: Hummus Pancakes with Mediterranean Spice Mix
10 Oct
Flipping through the Food Matters Cookbook shortly after receiving my copy in the mail, certain recipes jumped out at me immediately. Falafel Pancakes was definitely one of those recipes.
You start by whipping up the batter, which is just a very thin recipe of hummus in the food processor with the addition of one egg to bind the batter. Heat a griddle with a bit of vegetable oil (I always use grapeseed, at Bittman’s suggestion) and cook the batter just like you would with regular pancakes: when the edges start to crisp up, flip and let cook on the other side, then keep warm in the oven. Dust with a spice blend of cumin, chili powder, paprika (I used pimenton), and coriander. Served over a lightly dressed mixed green salad, this was possibly the best first course I’ve ever served.
