Chickpea Crepes with Lentil Filling & Green Tahini Sauce (Vegan & GF)

Today I spent the afternoon at an Indian girlfriends home…we spent a couple of hours chatting, drinking homemade freshly brewed Masala tea with honey, slurping lentil soup with fragrant rice and dollops of fresh homemade coriander chutney. I seriously love the tastes of India – the spices, tea’s, pulses and lentils – I must have been Indian in a past life.

I think we spent most of our time talking about food and India. I had plenty of questions to ask due to my impending trip to New Delhi in September. Two weeks filled with yoga, meditation, Ayurvedic healing and well-being. I can hardly wait!

During our discussions we got talking about chickpea crepes…the next thing I know, I am armed with chickpea flour and on my way home to whip some up for dinner.

Ruchi’s recipe for crepes is loosely based below. I have added a Kristy twist with my lentil filling and green tahini sauce!

This will make four decent sized crepes.

YOU WILL NEED:

serves 4

chickpea crepes

2 cups chickpea flour
2 cups filtered water
1/4 finely diced red onion
pinch thyme seeds
pinch himalayan sea salt
pinch white pepper
1 finely diced green chilli (seeds removed)
few sprigs coriander leaves

lentil filling

organic extra virgin olive oil
1/2 sliced red onion
2 finely diced garlic cloves
1 diced tomato
pinch cumin seeds
1/2 tsp turmeric
pinch himalayan sea salt
large handful spinach leaves
400g cooked lentils

green tahini sauce

2 tbs tahini
2 tsp organic apple cider vinegar
2 tsp lemon juice
3-4 tbs water
1 diced spring onion
few sprigs coriander leaves

METHOD:

Combine all of the crepe ingredients in a glass bowl, minus the water.

Slowly trickle the water in and continuously stir to prevent any lumps. Set aside to rest for 20 mins.

Heat a little olive oil in a frypan over a medium heat.

Add the onion and garlic and fry until translucent. Add the cumin seeds, turmeric, sea salt and tomato – and continue to cook until soft & thickened.

Stir through the lentils and wilt spinach. Turn off heat and set aside.

Blitz the green sauce ingredients in a blender until smooth. Add a little more water if the sauce is too thick.

Heat a little olive oil in a fresh frypan over a med-high heat. Once hot, ladle a spoonful of crepe mixture in and swirl to thinly coat the base of the frypan evenly.

Cook 3-4 mins each side until golden. Keep warm in a mild oven until all cooked.

Assemble crepes with a generous dollop of lentil filling, fold and drizzle with green tahini sauce.
Sprinkle with diced spring onions and coriander leaves.

Healthy, filling, nutritious & fun!

Thank you to the beautiful Ruchi for food inspo today!! xx

2 thoughts on “Chickpea Crepes with Lentil Filling & Green Tahini Sauce (Vegan & GF)

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