Scallion and Chickpea Pancakes

Three of these savory cakes will only set you back 137 calories.

Ingreadient

Dipping Sauce

• 1 1/2 Tbsp. mirin
• 1 1/2 Tbsp. reduced-sodium tamari
• 1 Tbsp. rice vinegar
• 3/4 tsp. grated fresh ginger

Scallion Pancakes

• 2/3 c. chickpea flour
• 1/4 tsp. kosher salt
• 6 scallions, thinly sliced (heaping 3/4 cup)
• 2 Tbsp. toasted sesame seeds
• 2 tsp. toasted sesame oil

Direction

1. Mix together mirin, tamari, rice vinegar, and ginger; set aside.
2. In medium bowl, combine chickpea flour, 2/3 cup water, and salt. Let rest 20 min. or refrigerate up to 3 days. Stir scallions and sesame seeds into batter.
3. Heat sesame oil in large nonstick skillet on medium. In two batches, drop six spoonfuls of batter into skillet to make 2 1/2-to-3-in. pancakes (about 2 tbsp. per spoonful). Cook until golden brown and cooked through, about 2 1/2 min. per side, adjusting heat if necessary. Transfer to plate and repeat with remaining batter. Serve warm with dipping sauce.