Chickpea Pancakes with Autumn Vegetable Filling

Whisk the ingredients for the batter in a bowl until it forms a thin batter and chill for half an hour. The mixture will swell, so you may need to add a little more water.

In the meantime, cut the cauliflower into small florets. Cut the zucchini and bell peppers into centimeter-sized pieces. Heat ghee, let the mustard seeds pop in it. Add the cauliflower florets, raw cane sugar, and the remaining spices and gently roast for about

10 minutes. Add the remaining vegetables, toss briefly, and add water. Simmer the vegetables slowly until al dente.

Dry roast the cashews in a pan and sprinkle over the vegetables at the end. Season and taste with salt, pepper, thyme, and fresh parsley.

Heat some ghee (olive oil, coconut oil) in a shallow pan. Pour in the batter with a ladle, spread evenly, and slowly bake 8 pancakes. Keep the pancakes warm in the oven at 70 degrees in the meantime.

Fill the pancakes with vegetables and serve with brown lentil dal.