Breakfast: Chickpea Cake + Tahini Sauce Recipe

Chickpea Cake01For those who think being “vegan” is a joke! Who think because we do not eat meat or cheese our lives are bitter and sadder. For those who think vegans only eat tofurky or drink soy milk. For those who question us, here’s my best breakfast so far. Chickpea Pancake with avocado, sautéed mushroom and tahini sauce.

Drooling yet?
It’s real food. And it’s delicious. It took me less than 15 minutes to put it together, and ya know, it disappear faster than that.
Hubby was proud. I smiled. Tummy happy.

This plate consists of a giant falafel I used with the left over mix from my recent falafel experiment
And a sautéed Portobello in Coconut Aminos, sea salt and black pepper.
Below the recipe for the Balsamic Tahini dressing.

Tahini Dressing

  • Servings: 4-6
  • Difficulty: Easy-Peasy!
  • Print

– 1/4 C Tahini
– 1/4 C of Filtered Water
– 2 Tsp of Balsamic Vinegar
– 1 Tbsp of Lemon Juice
– 3 Garlic Cloves
– 1/4 Tsp of Sea Salt

– Mix all ingredients in food processor. Blend till smooth.
Serve and keep any left overs in the fridge.

*Dressing is a Raw sauce. You can use it on top of Nori Rolls or Raw Veggie Sushi rolls too!

Chickpea Cake00

Dressing inspired by Andy


2 thoughts on “Breakfast: Chickpea Cake + Tahini Sauce Recipe

  1. Pingback: Garbanzo Burger with Tahini Sauce + Tips to Create Delicious Meals | Pamela Wasabi's Vegan Bites.

  2. Pingback: Falafel with Kale | Pamela Wasabi's Vegan Bites.

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