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Carrot Pancake With Hummus And A Feta Salad

3 faves
Nutrition per serving    (USDA % daily values)
CAL
400
FAT
58%
CHOL
4%
SOD
87%

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Ingredients for 6 servings

1 1/3 cups grated carrots (about 2 medium)

1 large shallot, finely chopped

1 jalapeño chile, seeded and finely chopped

2 tsp. cumin seeds

1 tsp. fennel seeds

2 tsp. ground coriander

2 tbsp. chopped cilantro

1 tsp. baking powder

1 cup chickpea flour

¼ cup semolina

2 tsp. salt

2/3-¾ cup water

Olive oil

3 large carrots, peeled

Kosher salt and freshly ground black pepper

1 15-ounce can chickpeas, rinsed and drained

Juice of 1 lemon

2 tbsp. tahini

1 tsp. ground cumin

Few leaves of arugula

Few large pinches of different kinds of sprouts

2 tbsp. cilantro leaves, torn

12 mint leaves, torn

¼ cup chopped almonds

Pinch of ground cinnamon

1/3 cup crumbled feta cheese

2 tbsp. sherry vinegar

1 tsp. Dijon mustard

Pinch of sugar

4 tbsp. good olive oil

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