Preheat the oven to 375°F (190°C).
Spread the chickpeas and eggplant onto a large baking sheet. Add the paprika,
a drizzle of olive oil and a pinch of salt, and toss well to coat evenly. Place the
baking sheet into the hot oven to bake for 25 minutes.
Remove the baking sheet from the oven, add the cherry tomatoes and continue
baking for a further 10-15 minutes until the eggplant is tender. Then remove the
roasted vegetables from the oven and transfer to a large bowl.
Stir in the harissa paste, almond milk, chopped parsley, tahini, lemon juice and
a further pinch of salt. Mix thoroughly until well combined.
To make the pancakes, combine the gram flour, chili powder, paprika, salt and
pepper. Gradually pour in the water, stirring continuously to form a thick batter.
Heat a large non-stick skillet over medium heat and add a drizzle of olive oil.
Pour in half of the batter and spread it evenly over the base of the skillet. Cook
the pancake for about 5 minutes until the bottom sets.
Carefully flip the pancake over using a spatula and cook the other side for 2-3
minutes until fully cooked. Transfer the pancake to a plate and repeat this
process with the remaining pancake batter.
To serve, place the pancakes onto plates and top them with the harissa-roasted
vegetables. Garnish with chopped parsley and red pepper flakes.