Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Scaled for 7 portions · 8 steps

0.5 cup(125 mL) soy-free vegan mayo1large or 2 medium garlic cloves, grated on microplane1 tbsp(15 mL) coconut oil or extra-virgin olive oil3large garlic cloves, minced (1 heaping tablespoon)0.5 cup(42 g) grated peeled carrot (1/2 medium)*0.33 cup(47 g) finely chopped dill pickle (2 small)**0.5 cup(63 g) chickpea flour2 tbsp(10 g) nutritional yeast0.5 cup(125 mL) water—Sliced green onion, chopped dill pickle and fresh dill, aioli—1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2)—Fine sea salt and pepper, to taste (I use 1/4 teaspoon)

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