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Prep Time: 6 mins
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Cook Time: 54 mins
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Additional Time: 50 mins
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Servings: 7
Scallion and Chickpea Pancakes
Three of these savory cakes will only set you back 137 calories.
Ingreadient:
Dipping Sauce
- 1 1/2 Tbsp. mirin
- 1 1/2 Tbsp. reduced-sodium tamari
- 1 Tbsp. rice vinegar
- 3/4 tsp. grated fresh ginger
Scallion Pancakes
- 2/3 c. chickpea flour
- 1/4 tsp. kosher salt
- 6 scallions, thinly sliced (heaping 3/4 cup)
- 2 Tbsp. toasted sesame seeds
- 2 tsp. toasted sesame oil
Directions :
- Mix together mirin, tamari, rice vinegar, and ginger; set aside.
- In medium bowl, combine chickpea flour, 2/3 cup water, and salt. Let rest 20 min. or refrigerate up to 3 days. Stir scallions and sesame seeds into batter.
- Heat sesame oil in large nonstick skillet on medium. In two batches, drop six spoonfuls of batter into skillet to make 2 1/2-to-3-in. pancakes (about 2 tbsp. per spoonful). Cook until golden brown and cooked through, about 2 1/2 min. per side, adjusting heat if necessary. Transfer to plate and repeat with remaining batter. Serve warm with dipping sauce.