Curried sweet potato & chickpea pancakes with lemon tahini dressing




To serve


  1. Add all of the pancake ingredients apart from the flour into a blender or food processor and blitz until well combined. You’re looking for something with a chunky hummus kind of consistency.
  2. Stir in the flour to thicken the mixture and adjust seasonings to taste.
  3. hat a little coconut oil in a frying pan and once the pan is nice and hot, add a dollop of the mixture into the pan and gently flatten to make a small pancake shape. Repeat this for as many pancakes as you can fit into your pan.
  4. Cook until nicely browned and crisp and then flip and cook on the other side.
  5. To make the dressing, combine all of the ingredients into a bowl and mix until well combined and completely smooth.
  6. To serve, stack the pancakes on top of a bed of fresh rocket, top with a fried egg and add a drizzle of the sauce and some juicy pom seeds. Enjoy!


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