Instructions

• Preheat oven to 375°F (190°C). Place eggplant, zucchini, and chickpeas in roasting dish. Season with salt, pepper, and paprika. Drizzle olive oil and mix well to combine. Place dish in oven and bake for 25 minutes. Remove from oven, add tomatoes in, and return to oven to cook for 10 minutes.
• In the meantime, prepare pancakes. Place flour, chili powder, and paprika in bowl. Season with salt and pepper and mix together. Add water and mix well to form thick batter.
• Heat 1 teaspoon olive oil in non-stick skillet over medium heat. Pour in ¼ of batter mix. Move skillet from side to side to spread batter around. Cook for about 4 minutes, then flip pancake over and cook for 2 to 3 minutes until pancake is cooked through. Transfer pancake onto plate and cover with tin foil to keep warm. Repeat this process 3 times with remaining olive oil and batter mix.
• Once vegetables have cooked, remove dish from oven and transfer into large bowl. Add in harissa paste, tahini, lemon juice, and parsley. Season to taste with salt and pepper and mix well.
• Place pancakes on plates and top each with equal portions of roasted vegetable mix. Garnish with additional chopped parsley and serve immediately.