Chickpea Flour pancake
¾ cups chickpea flour
3 cups water
½ tsp cumin power
½ tsp chili flakes
1 tsp ground coriander
1 small red onion, very finely chopped
4 tbsp garlic
2 tbsp very finely chopped, fresh green coriander
3 tsp salt
2 tbsp olive oil
Put the chickpea flour into a large mixing bowl. Slowly whisk in water, until batter is halfway between a crepe and pancake batter.
Finely chop the coriander, and julienne the red onion.
Add the salt, onion, cumin, garlic and coriander. Stir and set aside for 15 minutes, or leave over night
Heat a sauté pan to med heat add olive oil, pour batter in a thin layer on the pan cook for 3-4 min then flip using a spatula, cook for 2 min on the other side then slide pancake onto a plate, repeat process.
These can be served with dahl, or rice.
Recipe provided by Executive Chef John Robertson
Photo credit Julie Daniluk