If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
-J.R.R Tolkien

06 February 2012

Carrot Pancakes with Roasted Carrot Houmous

 Hello there, hope you had a great weekend! Mine went quick with two birthdays and one christening, a lot of food and wine but no cooking.
So I'm here to share the recipe of last week's healthier version of Sunday lunch, again from the Modern Vegetarian cookbook by Maria Elia. The dish could be a light lunch or even a starter.

I had to do some experimenting with the recipe as chickpea flour was nowhere to be found, and I gave up after visiting three speciality shops. I replaced it with ground almonds, and while the flavour was great, the texture of the pancakes didn't seem right. I will give these another go as soon as I get hold of some chickpea flour. I love houmous and the roasted carrots gave it a lovely twist.

Carrot Pancakes with Roasted Carrot Houmous
Makes 4 pancakes

150g carrots, grated
1 small onion, finely chopped
2 green chillies, deseeded and finely chopped
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp ground coriander
2 tbsp chopped fresh coriander
1 tsp baking powder
100g chickpea flour(besan/gram flour)
50g semolina (that's mannaryyni for the Finns, had to think about that for a sec myself)
2 tsp salt
150ml-200ml water
olive oil for frying

200g carrots, peeled
4 tbsp olive oil
salt and pepper
200g chickpeas, cooked (Tinned are fine)
1 garlic clove, finely chopped
juice of half a lemon
2 tbsp tahini
1 tsp cround cumin

Any pretty little leafy salad variety
flaked almonds, toasted
Feta cheese (optional)

25ml sherry vinegar
25ml water
2 tbsp ev olive oil
1 tsp dijon mustard
pinch of sugar
1 garlic clove, crushed
1. Preheat the oven to 200C.

2. To make the houmous, cut the carrots into thin slices, drizzle with olive oil and season with salt and pepper. Roast on a baking tray for about 20 mins until soft( mine were maybe forgotten a little and they bacame a little caramelized...). While still hot, put the carrots in a blender with the remaining houmous ingredients, and mix until smooth, adding olive oil if needed. Check the salt and pepper and add if needed.

3. To make the pancakes, mix all ingredients, except olive oil, together to form a thick batter. Heat olive oil in a small no stick frying pan until hot, spoon in quarter of the batter and fry until golden on both sides. Repeat to make 4 pancakes.

4. Whisk the salad dressing ingredients together and season to taste. Mix the salad ingredients together and add the dressing.

5. Place the pancake on a plate, top with houmous and salad. Voila!


  1. mmm I like it when it's natural light there!

  2. I like it too! Finally!! Really difficult to take good food pics in the evenings.

  3. Saving this recipe immediately! Looks so delicious and carrot and spinach pancakes have been my favorites since kid. And I can imagine how much better homemade are compared to those from Saarioinen... My mom wasn't much of a cook. :)

  4. Ha yeah the spinach ones were my favourite food as a child. We ate a lot of stuff from Saarioinen back then.. enough for a lifetime me thinks. ;) Should next make some spinach pancakes!