Polly’s Chickpea Cakes with tahini, parsley, garlic, spinach, red & green kale and arugula

  • 1/2 cup Nomaste chickpea flour
  • 1/2 cup water or your choice of stock
  • 1 to 2 tablespoons of 365 organic brand tahini
  • 1 to 2 tablespoons of dried parsley. If you have fresh then chop up however much you like and add it to it
  • About 1/2 teaspoon of minced garlic

Mix all ingredients in a Magic Bullet or Ninja food processor until well Blended.

Once well-blended, and in about a handful of Great Value spinach and kale mix. It’s a combination of red and green kale, baby spinach, and arugula.

I blended some of it into the pancake mixture, and then I added some on top to garnish after the cake was done.

Some great garnishes or add-ins are:

  1. Tzatziki dip. If you don’t want to make your own Trader Jose makes an excellent one in their refrigerator section. Or you can simply blend a little bit of cucumber with a little bit of diced onion little bit of garlic and mix it all together with about an equal amount of Greek yogurt.
  2. Diced tomato would be good on this.
  3. Kalamata olives would be very good on this and go with the Greek kind of theme.
  4. On my roster today was make homemade feta cheese, but I never got around to it as it’s quite laborious time-consuming that is.
  5. A little bit of feta cheese on the top garnish would be very good too.

I hope you enjoy these as much as I did.