Moroccan Lentil and Spinach Pancakes

By Miyoko Schinner author, Artisan Vegan Life

        makes 12-24 patties depending on desired size.

Moroccan Lentil and Spinach Pancakes


Soak lentils overnight. Drain.

Process in food processor with garlic, water, onion, cayenne, flour, salt, baking powder, and half the spinach.

Add the cilantro and remaining spinach. Pulse to chop. 

Cook on hot griddle (spray)until browned on both sides.

1 ½ cups dried red lentils (10 ounces)

4 cloves garlic

1/3 cup water

1 teaspoon cayenne

2 tablespoons flour

1 ½ teaspoons sea salt

1/2 teaspoon baking powder

10 ounces spinach or other tender-

greens, divided, roughly chopped

¼ cup roughly chopped onion

¼ cup cilantro leaves



Combine in a blender until smooth.


2/3 large pitted dates

½ cup water

¼ cup lemon juice

1 tablespoon sugar

1 teaspoon ground cumin

3 to 4 slices fresh ginger

¼ teaspoon cayenne