Contains: Sesame, Egg, Soy
May Contain: Mustard, Sulphites, Wheat, Gluten, Milk, TreeNuts, Peanuts, Fish, Shellfish
Prepare Pancake Batter
In a medium bowl, mix chickpea flour, 1 tbsp. (2 tbsp. for 4 servings) oil, ¾ cup (1 ½ cups for 4 servings) water, and ¼ tsp. (½ tsp. each for 4 servings) each of salt and pepper. Rinse and drain chickpeas in a fine mesh sieve. Wash kale and cut stems off. Tear leaves into 2 inch pieces. Wash, zest and cut lime in half.
Make Chickpea Salad
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium. Add garlic and cook for 30 seconds, or until fragrant. Add chickpeas and cook for 6-8 minutes, until golden. Mix in spice blend evenly. Add kale, fennel, and half of the lime zest. Cook for 1-2 minutes, or until kale is bright green and tender. Transfer chickpea salad into a medium bowl.
Make Tahini Lime Dressing
Wash and finely chop parsley leaves. In a small bowl, whisk tahini, maple syrup, GF soy sauce, and sesame oil. Whisk in half of the parsley, half of the lime juice, remaining lime zest, 2 tbsp. (¼ cup for 4 servings) water, and salt and pepper to taste.
Cook Chickpea Pancakes
Wipe skillet carefully with paper towel. Add 1 tsp. (2 tsp. for 4 servings) oil to skillet over medium-high heat. Add ¾ cup or about half of the pancake batter to hot skillet. Swirl skillet around to make a thin 8 inch pancake. Cook for 1-2 minutes, until brown and crispy on the bottom. Carefully flip pancake and cook for another 1-2 minutes. Set pancake aside on plate. Repeat oil and batter process to make second pancake (4 pancakes for 4 servings).
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in same skillet over medium-high. Crack eggs into skillet (fry eggs in 2 batches for 4 servings). Cook undisturbed for 4-5 minutes, until whites are opaque and yolks are still runny, or to your preference.
Set one pancake on each plate. Top with chickpea salad and two eggs. Drizzle tahini dressing over salad. Garnish with remaining parsley and lime juice. Enjoy!