These pancakes were bursting with lemon flavour from the lemon zest and the shredded coconut gave it a nice macaroon-y texture.
The recipe is from our Simple Sweets e-book from the Chocolate Pancakes w/ Peanut Butter Sauce, honestly this recipe is no fail! It's also high in fibre and protein and just makes the fluffiest little pans!
You can check out our Simple Sweets E-book here.
|Panners with a little drizzle of coconut nectar|
Have you ever come across falafel chips? They sell this brand in Canada, and it can get up to 7 dollars for a bag. That's just crazy talk! We splurged on them when we went to New York when they were on sale for 5$ at Trader Joes and fell in love.
This homemade baked version, I must say it isn't the same as the bagged version, they turned out more like crackers, but were awesome with hummus!
If you don't have all of the spices, don't worry, we've come to realize that falafel flavour comes from just combining every and any spice that you have on hand, just be sparing with the cayenne, so hot!
BAKED FALAFEL CHIPS:
1 cup + 2 tbsp corn flour
1 can garbanzo beans
1/4 cup water
1/4 cup organic sunflower oil
3 sundried tomatoes, soaked
2 tbsp sesame seeds
3 tsp parsley flakes
1 tsp garlic powder
2 tbsp chopped onion
2 tsp cumin powder
1 1/2 tsp coriander powder
1/4 tsp turmeric
Pinch of cayenne, depending on how spicy you like it
2 tsp + more salt (to taste)
Black pepper, to taste
Puree chickpeas, water, oil, sun dried tomatoes and onions in a food processor until formed into a puree. In a medium bowl combine chickpea mixture with the rest of the ingredients. Roll out dough (you may need to do this in 2 or 3 batches to ensure maximum thin-ness). Score with knife to make squares in dough, bake at 350F for 20 minutes or until golden brown and crisp.