Carrot Pancakes with Carrot Hummous, Watercress, Feta, Orange and Alalfa Sprout Salad

Elia prepares a fabulous feast of flavours and textures in this stunning meat free main course
By Maria Elia
Carrot Pancakes with Carrot Hummous, Watercress, Feta, Orange and Alalfa Sprout Salad
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time:
  • Effort: medium



  • 150 g carrots, grated
  • 1 small onion, finely chopped
  • 2 green chillies, de-seeded and finely chopped
  • 1 tsp fennel seeds
  • 2 tsp ground coriander
  • 2 tbsp chopped coriander
  • 100 g chickpea or gram flour
  • 50 g semolina
  • 1 tsp baking powder
  • 2 tsp salt
  • 150 ml water
  • 3 tbsp olive oil, for frying

Carrot hummous

  • 200 g carrots, peeled
  • 2 tbsp olive oil
  • 1 pinches black pepper
  • 200 g chickpeas, cooked
  • 1 clove garlic
  • 0.5 lemons, juice
  • 1 tbsp tahini
  • 1 tsp ground cumin

Watercress, feta, orange and alfalfa sprout salad

  • 1 bunches watercress, thick stems removed
  • 1 oranges, peel and pith removed, cut into segments
  • 12 mint, leaves, torn
  • 50 g alfalfa shoots
  • 50 g blanched flaked almonds
  • 1 pinches ground cinnamon
  • 1 pinches sugar
  • 50 g feta cheese, crumbled

Sherry dressing

  • 50 ml sherry vinegar
  • 50 ml water
  • 2 tbsp extra virgin olive oil
  • 2 tsp Dijon mustard
  • 0.5 tsp sugar
  • 2 clove garlic, crushed


1. Mix all the ingredients for the pancakes together until the mixture forms a thick batter.

2. Heat the oil in a small frying pan until hot.

3. Pour in a quarter of the pancake mix and fry until golden on both sides. Repeat with the remaining mixture to make four pancakes in total and then cool on a wire rack.

4. To make the carrot hummous, set the oven to 200C/gas 6.

5. Cut the carrots into thick slices, drizzle with olive oil and season with salt and pepper. Place them on a baking tray and roast for around 20 minutes or so, until soft.

6. Whilst the carrots are hot place them in a blender with the remaining ingredients for the hummous and blitz until smooth. Season again if necessary and place in the refrigerator until needed.

7. Mix all of the ingredients for the salad together.

8. Whisk all of the ingredients for the dressing together and season with salt and pepper.

9. When you are ready to serve, reheat the pancakes in a warm oven and place one on each of four plates. Top the pancakes with the carrot hummous.
10. Dress the salad with the sherry dressing and place on top of the pancake. Serve immediately.

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