Moroccan Carrot Pancake with Citrus Salad & Cilantro Chutney

Moroccan Carrot Pancake

with Citrus Salad & Cilantro Chutney

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dinner

This is our version of Kalinté-Tangier's chickpea flour-based pancake. It’s thick and packed with vegetables, and eaten by the slice on Moroccan streets, sprinkled with cumin seeds- which we’ve added to the citrus salad where capers add a bit of tang, and buttery avocado rounds out the meal.

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
560
FAT
19g
CARBOHYDRATES
86g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 cup garbanzo bean flour
  2. 1 clove garlic
  3. 3 carrots
  4. ¾ tsp cumin seeds
  5. 1 orange
  6. 1 avocado
  7. 2 tbsp capers
  8. 1 shallot
  9. 0.25 oz fresh mint
  10. ¼ cup cilantro chutney
  11. 3 tbsp olive oil*
  12. Salt*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Box grater
  • Large oven-safe skillet

INSTRUCTIONS

1
Whisk the carrot batter
Preheat the oven to 425°F. In a medium bowl, whisk together the garbanzo bean flour, 1 cup water, 4 tsp olive oil, and 1½ tsp salt until smooth. Peel the garlic and, using a microplane, grate the garlic into the bowl. Using the largest side of a box grater, grate the carrots. Add 2 cups grated carrot to the bowl. Stir the carrot batter until well combined.
2
Toast the cumin
Place a large oven-safe skillet over medium heat and add the cumin seeds. Toast until fragrant, about 2 to 3 minutes. Transfer cumin seeds to a medium bowl.
3
Cook the pancake
Add 2 tsp olive oil to the large skillet off of the heat. Pour the carrot batter into the skillet. Use a rubber spatula or the back of a spoon to smooth the batter out into an even layer. Bake the Moroccan carrot pancake in the oven until the center is firm to the touch and edges pull away from the sides of the dish, about 17 to 20 minutes.
4
Prepare the vegetables
Supreme the orange by trimming the ends and cutting away the peel and white pith. Cut out the flesh segments and allow to drop into the bowl with the cumin seeds. Squeeze out the remaining juice from the core into the bowl. Halve the avocado, remove the pit, and dice the flesh. Roughly chop the capers. Peel and thinly slice the shallot. Using your hands, tear the mint leaves.
5
Make the salad
Add the diced avocado, chopped capers, sliced shallot, torn mint, and 1 tbsp olive oil to the bowl with the orange segments and cumin. Toss citrus salad to coat evenly.
6
Serve
Spread the cilantro chutney out onto large plates. Cut the Moroccan carrot pancake into quarters and divide between the plates. Top with citrus salad. Enjoy!