Hummus Pancake with Mediterranean Spice Mix

Hummus Pancake with Mediterranean Spice Mix

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"These pancakes taste a lot like falafel but smoother!"
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30 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
  2. Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
  3. Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
  4. Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
  5. Sprinkle pancakes with cumin mixture and salt.


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Easy to make. Good taste. I used spelt flour instead of whole wheat flour. I served these with braised cabbage because I couldn't figure out what to serve them with, and it turned out to be a ...

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