Make the zesty lemon tahini. In a small bowl, whisk together the tahini, lemon zest, lemon juice, agave nectar, and salt. Once combined, add the cold water to the bowl. Start by whisking slowly to combine everything. Then, move to whisking vigorously until the sauce is creamy, slightly pale, and smooth. Set aside in the refrigerator until ready to use. This sauce will keep for up to a week in the refrigerator.

Roast the vegetables. Line a baking sheet with parchment paper. Place the asparagus and radishes on the baking sheet. Pour the avocado oil on top of the vegetables and sprinkle with the za’atar, salt, and pepper. Toss to combine and arrange vegetables in a single layer. Slide the baking sheet into the oven and roast vegetables for 20 minutes, or until slightly tender and browned on the edges.

While vegetables are roasting, make the chickpea pancakes. Heat a saute pan or crepe pan over medium heat. In a medium bowl, whisk together the chickpea flour, parsley, dill, green onion, turmeric, nutritional yeast, onion powder, salt, pepper, and water. Once you have a smooth batter with minimal lumps, you’re good to go.

Swish some oil around in your heated pan. Pour half of the chickpea pancake batter into the pan. Let the chickpea pancake cook until golden on the underside and little bubbles are poking through, about 1 ½ minutes. Flip the pancake over and cook for another full minute, or until the other side is browned and the pancake feels firm in the middle. Repeat this cooking process with the remaining batter.

Serve chickpea pancakes warm with the roasted vegetables and zesty lemon tahini.