Instructions

• Preheat the oven to 375°F (190°C).
• Spread the chickpeas and eggplant onto a large baking sheet. Add the paprika, a drizzle of olive oil, and a pinch of salt. Toss well to coat evenly. Place the baking sheet into the hot oven to bake for 25 minutes.
• Remove the baking sheet from the oven, add the cherry tomatoes, and continue baking for a further 10 to 15 minutes until the eggplant is tender. Then remove the roasted vegetables from the oven and transfer to a large bowl.
• Stir in the harissa paste, almond milk, chopped parsley, tahini, lemon juice, and another pinch of salt. Mix thoroughly until well combined.
• To make the pancakes, combine the gram flour, chili powder, paprika, salt, and pepper. Gradually pour in the water, stirring continuously to form a thick batter.
• Heat a large non-stick skillet over medium heat and add a drizzle of olive oil. Pour in half of the batter and spread it evenly over the base of the skillet. Cook the pancake for about 5 minutes until the bottom sets.
• Carefully flip the pancake over using a spatula and cook the other side for 2 to 3 minutes until fully cooked. Transfer the pancake to a plate and repeat this process with the remaining pancake batter.
• To serve, place the pancakes onto plates and top them with the harissa-roasted vegetables. Garnish with chopped parsley and red pepper flakes.