Vegan Egyptian Brunch: Delightful Falafel Feta Salad & Tahini Dream Pancakes
Discover a delightful vegan Egyptian brunch recipe that combines scrumptious falafel feta salad and tahini dream pancakes for a satisfying and sensory experience. This dish is perfect for vegans who want to explore the flavors of Egyptian cuisine while staying true to their dietary preferences.
Allergens
Gluten (in pancakes) Soy (rarely used in Egyptian cuisine, but may be found in some packaged ingredients)
Ingredients
- 1 cup chickpeas (for falafel) 1/2 cup chopped parsley 1/2 cup chopped cilantro 2 cloves garlic 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp baking soda Salt and pepper to taste 1 tbsp olive oil 1 cup all
- purpose flour (for pancakes) 2 cups almond milk 1/4 cup melted coconut oil 2 tbsp tahini 1 tbsp maple syrup 1 tsp vanilla extract 1 tsp baking powder Salt to taste Fresh berries (for garnish)
Instructions
- Prepare the falafel feta salad by mixing chickpeas, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper in a food processor. Pulse until combined but still slightly chunky. Form into small, round patties and pan fry in olive oil until golden brown and crispy on both sides. Set aside. For the tahini dream pancakes, whisk together flour, almond milk, melted coconut oil, tahini, maple syrup, vanilla extract, baking powder, and salt until smooth. Heat a non stick pan over medium heat and cook pancakes until bubbles form and edges are set. Serve the falafel feta salad alongside the tahini dream pancakes, garnishing with fresh berries for an added burst of color and flavor.
Chef’s Insight
The combination of flavors and textures in this dish is an ode to Egyptian cuisine, while still catering to a vegan diet
Notes
This recipe can be made gluten-free by using gluten-free flour for the pancakes