Chickpea Pancakes with Kale and Fennel
Ingredients
- ½ cup chickpea flour
- 6 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 3 garlic cloves, divided
- 1 15-oz. can chickpeas, drained
- 1 Tbsp. za’atar (or curry powder, chile powder, or frankly any other combination of mild dried ground spices)
- 1 small bunch Tuscan kale, stemmed, leaves torn
- 1 small fennel bulb, very thinly sliced crosswise
- ¼ cup tahini
- 2 Tbsp. fresh lemon juice
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