halfbakedharvest5.0
Greek Feta Chickpea Pancake Fritters with Poached Eggs + Olive Tapenade.
With kale and leeks and other healthy delicious stuff too!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●skillet
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
To make the olive tapenade, add the kalamata olive, green olive, sun-dried tomatoes, garlic, anchovy, basil and oregano to a food processor or blender. Pulse until finely chopped and then stream in the olive oil and lemon juice. Season with pepper. Store in an airtight container for up to two weeks.
kalamata olive1 cupgarlic (minced or grated)1 cloveolive oil6 tablespoonscup olive oil1/4
2
To make the pancakes, heat 2 tablespoons olive oil in a large skillet, over medium-high heat. Add the leek, season with salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about ⏱️ 4 minutes. Add the kale and season again. Cook, stirring often, until kale is cooked through and softened, about ⏱️ 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and set aside for later.
olive oil6 tablespoonscup olive oil1/4medium leek (white and pale-green parts only, chopped)1salt and pepper (to taste)kale (finely chopped)2 cups
3
Whisk the egg, yogurt, 1/3 cup water, chickpea flour, baking powder, 1 tablespoon olive oil and 1/2 teaspoon salt in a medium bowl. Season with pepper and let sit ⏱️ 5 minutes. Stir the vegetables and feta into batter just to coat.
egg1poached eggs (or eggs cooked to your liking)4olive oil6 tablespoonscup olive oil1/4
4
Heat a little olive oil in reserved skillet over medium-high. Add batter, 1/3 cup at a time, to make 4 pancakes, gently flattening to about ¼” thick. Batter should spread easily, if it doesn’t, just thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about ⏱️ 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about ⏱️ 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with remaining batter. Serve pancakes topped with poached eggs, olive tapenade, parsley, oregano, sea salt, and pepper. Oh and extra feta of course!!
olive oil6 tablespoonscup olive oil1/4egg1poached eggs (or eggs cooked to your liking)4
Nutrition Facts
calories
858 kcal
fat Content
51 g
serving Size
1 serving
fiber Content
5 g
sugar Content
5 g
sodium Content
1343 mg
protein Content
14 g
cholesterol Content
57 mg
carbohydrate Content
26 g
saturated Fat Content
8 g
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