These loaded Greek chickpea pancakes are a Mediterranean-inspired twist on tacos, made by stuffing chickpea flour crepes with fresh vegetables and lemon roasted potatoes.
Place the cubed potatoes in a baking dish and add a drizzle of olive oil to coat, stirring to distribute evenly. Bake for 15 minutes. Sprinkle the potatoes with the lemon zest, garlic, and spices, and stir. Continue baking, stirring occasionally, until done all the way through, about 15-20 more minutes.
For the quick-roasted peppers and onions:
Turn the oven up to 450 degrees and line a baking sheet with a silicone liner or parchment paper.
Line up the peppers and onions on the baking sheet, spreading them out as much as you can.
Bake for 10-15 minutes, or until starting to brown but still slightly crisp.
For the chickpea pancakes:
Combine everything except the water and oil spray in a mixing bowl.
Start with stirring in the first 3/4 cup of water, and add more as needed until the batter reaches a pour-able consistency. I used closer to 1 cup.
Heat a nonstick skillet over medium heat, and lightly spray it with oil spray.
Pour about 1/4 cup of the batter into the skillet and tilt it around to spread the batter out into a circle. Cover the skillet and cook for about 3 minutes, until the underside is firm enough to flip the whole thing over.
Flip over the pancake, cover again, and let cook for about another 3 minutes, or until firm but pliable all the way through.
Remove from the skillet, spray a bit more oil, and repeat with the remaining batter.
Make the stuffed pancakes:
Top a cooked chickpea pancake with a variety of the toppings listed above, and enjoy!
Notes
Calculated nutrition facts include the chickpea pancakes and roasted toppings. Other toppings and thus the recipe nutrition are subject to your taste preferences.