I'm happiest spending time with friends and family over good food and drinks. I try to keep things simple -- food that doesn't require cooking while guests are over, uncomplicated recipes, good drinks. One of my go-to recipes are these chickpea pancakes. They're simple, savory, and easy to riff on. Mix up your alliums, add herbs...just use what you have! More water/less oil for a thinner pancake. It's naturally gluten free and a great accompaniment to dips or on their own. I served it alongside hummus, lemon tahini dip, pickled onions, and veggies.
SIMPLE CHICKPEA PANCAKES
INGREDIENTS
1/2 Cup Chickpea Flour
1/2 Cup Water
1/4 Cup Olive Oil
1-2 Cloves Garlic - finely chopped
1 Shallot - finely chopped
1 Green Onion - thinly sliced
Salt + Pepper to taste
STEP 1-
Whisk together chickpea flour, water, and olive oil together in a small bowl or blitz in a blender.
Mix in garlic, shallot, green onion, salt, and pepper.
Let the mix rest for 10-30 minutes to allow the flour to hydrate.
STEP 2-
Heat oil or butter in a skillet over medium.
Cook for 3 minutes per side or until golden brown.
SIMPLE CHICKPEA PANCAKES
INGREDIENTS
1/2 Cup Chickpea Flour
1/2 Cup Water
1/4 Cup Olive Oil
1-2 Cloves Garlic - finely chopped
1 Shallot - finely chopped
1 Green Onion - thinly sliced
Salt + Pepper to taste
STEP 1-
Whisk together chickpea flour, water, and olive oil together in a small bowl or blitz in a blender.
Mix in garlic, shallot, green onion, salt, and pepper.
Let the mix rest for 10-30 minutes to allow the flour to hydrate.
STEP 2-
Heat oil or butter in a skillet over medium.
Cook for 3 minutes per side or until golden brown.
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