Carrot Pancakes With Lemon Herb Tahini

Carrot Pancakes With Lemon Herb Tahini

Serves 4

With a texture somewhere between a latke and a pancake, but comprised of carrots and healthy greens, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!) A delicious recipe that is easy to make!

Prep Time: 5 Minutes

Cook Time: 15 Mintues

Ingredients

  • 4 large eggs (blended)
  • 1 pound peeled organic carrots
  • ⅓ cup chopped organic cilantro
  • ¼ cup chickpea flour
  • 3 tablespoons olive oil
  • 1 cup spicy greens (i.e. baby mustard greens, watercress, or arugula)
  • 1 tablespoon organic lemon juice
  • Kosher salt
  • freshly ground black pepper

Sauce

  • Tahini sauce
  • 1 organic lemon
  • Herb(s) of choice (i.e. parsley, basil, dill)

Instructions

  1. Mix eggs, carrots, cilantro, and chickpea flour in a large bowl. Season with kosher salt and pepper.
  2. Heat 2 Tbsp. oil in a large skillet (preferably cast iron) over medium-high heat.
  3. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness.
  4. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown (about 3 minutes per side).
  5. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
  6. Toss greens with lemon juice and remaining 1 Tbsp. oil. Season with kosher salt and pepper.
  7. Season tahini sauce with kosher salt, pepper, and herb(s) of your choice. Squeeze fresh lemon over sauce.
  8. Serve carrot pancakes with salad and lemon herb tahini sauce.

By Jessica Koslow

Adapted from Bon Appetit

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