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2
Servings: 1
17 g protein
21 g carbs
12 g fat
253 kcal

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Ingredients for Prepare servings servings with these ingredients

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Instructions

  • In a large bowl, combine chickpea flour, cilantro, carrots and eggs. Season it with salt and pepper.
  • Take a large skillet and heat 2tbsp oil in it.
  • Pour 2 ½ cups of the carrot mixture in the skillet, lightly pressing it to form a pancake of ½” thick.
  • Cook the pancake 3 minutes on both sides or until they are golden brown.
  • Repeat the process for the remaining mixture. Transfer the pancakes to paper towels so that excess oil can drain away.
  • In a small bowl, season yogurt with salt and pepper.
  • In a separate bowl, toss greens with remaining oil and lemon juice. Season it with salt and pepper.
  • Serve carrot pancakes with salted yogurt and salad. Serve immediately.

Nutritional Facts

per 1 serving size (unscaled)

Amount Per Serving

Calories 253 kcal

Calories from Fat 108

% Daily Values*

Total Fat 12 g

17.14%

Saturated Fat 2.1 g

8.75%


Polyunsaturated Fat 1.41 g


Monounsaturated Fat 7.75 g


Cholesterol 4 mg

1.6%


Sodium 131 mg

5.7%


Potassium 588 mg


Total Carbohydrate 21 g

6.77%

Dietary Fiber 4.07 g

12.72%


Sugars 10.81 g

12.01%


Protein 17 g

Vitamin A 114.22%

Vitamin C 11.25%

Calcium 15.6%

Iron 0%

* Nutritional Values are estimated and may vary

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