Savory Chickpea Pancakes, Carrots, PotatoesI say it every time I cook with garbanzo bean flour: I should cook with this stuff more often. The “Savory Chickpea Pancakes with Smoky Roasted Carrots,” from The Year In Food, are satisfyingly moist, tasty, and easy. So I say it to myself again: when I have garbanzo bean flour, I should just make these pancakes, off the cuff, all the time!

While the sliced carrots roasted themselves in the oven, I produced 13 pancakes with this recipe. The sweet carrots are enhanced by the smoky paprika and cinnamon and cumin. You’ll feel so clever when you layer the easy pancakes with the tangy yogurt and the cumin-carrots and the crispy sprouts.

And speaking of “perfection,” I also made the “Breadcrumb Roast Potatoes,” from Eat Boutique. I reduced the quantities a bit, using 2 lbs. of potatoes instead of 3 lbs. I’m such a fan of roasting things with breadcrumbs and parmesan; I scoop up every crispy crumb with delight. My pleasure in these potatoes elicit soothing thoughts of Thanksgiving…

Carrots (7) = $1.91
Yukon Gold Potatoes (2 lbs.) = $2.00

PREP TIMES: simultaneously roast carrots and cook pancakes so you can eat these in less than an hour; potatoes need 40 minutes in the oven
savory chickpea pancakes + tangy yogurt + cumin carrots; potatoes + olive oil + breadcrumbs + hot roasting = deliciousness

Next time, I want to cook the “Red Chicken Marsala,” from the October 2013 issue of Every Day with Rachael Ray, along with the “Creamy Butternut Squash Casserole with Herbed Breadcrumbs,” from the Kitchn. More fun with breadcrumbs to come! Return to my site next week to witness my meal.