Instructions

• Place the water, cilantro, parsley, cumin and sea salt in a food processor and blitz until smooth.
• Sift the chickpea flour, baking powder and baking soda into a large bowl. Stir in the chopped onion, minced garlic and earlier prepared herb mixture. Finally, add in the apple cider vinegar and combine.
• Heat a non-stick skillet over a medium heat. Cook ¼ cup of batter per pancake for 2-3 minutes, or until bubbles appear. Then flip the pancake over and cook for a further 1-2 minutes. Continue cooking the pancakes until all the batter has been used.
• Heat the olive oil in a pan over a medium heat and sauté the mushrooms for 3-4 minutes and season with salt and pepper.
• Make the tahini sauce by mixing all the sauce ingredients together in a small bowl. Add more water until the desired consistency is achieved.
• Serve the pancakes warm with sautéed mushrooms, fresh tomatoes and the lemon tahini dressing.