Chickpea and Turmeric Pancakes with Crushed Peas | Birds Eye

Ingredients

• For the pancakes:
• 100 g Chickpea (Gram) Flour
• 100 g Garden Peas 375g Birds Eye Peas
• 1 tablespoon Olive Oil
• 1 teaspoon Tumeric
• 1/2 teaspoon Sea Salt Flakes & Freshly Ground Black Pepper
• Vegetable Oil, for frying
• For the Dressing:
• 300 g Greek Yoghurt
• 1 tablespoon Tahini
• 4 heaped tablespoon Chopped Fresh Mint and Coriander
• 1 Garlic Clove, crushed
• Zest and Juice of 1 Lime
• For the Squash and Pea Filling:
• ½ Butternut Squash, peeled and chopped into 2cm cubes
• 1 Large Red Onion, peeled and cut into wedges
• 1 teaspoon Cumin Seeds
• 1 teaspoon Garam Masala
• 1/2 teaspoon Chilli Flakes
• 250 g Garden Peas 375g Frozen Peas, cooked