Chickpea Pancakes with Kale & Fennel – Misfit Garden

Ingredients

• ½ cup chickpea flour
• 6 Tbsp. extra-virgin olive oil, divided
• salt
• 3 garlic cloves, divided
• 1 - 420g can chickpeas, drained
• 1Tbsp. za’atar (or curry powder, chili powder, or frankly any other combination of mild ground spices)
• 1 small bunch curly kale, stemmed, leaves torn (any other green leafy can be use too)
• 1 small fennel bulb, very thinly sliced crosswise
• ¼ cup tahini
• 2 Tbsp. fresh lime juice