These chickpea pancakes are suitable for many toppings with Mediterranean or oriental flavors such as simple yogurt sauce: try mixing Greek yogurt with lemon zest, a drop of lemon juice or, add a harissa for giving spiciness. Nutrition value of one portion: (only 7 chickpeas pancake) Calories 77, total fat 4 g, saturated fat g, protein 3 g., carbohydrates 8 g., fiber g., cholesterol mg., sodium mg., sugar г. 
Time: 35 мин. Difficulty: medium Quantity: 7 chickpeas pancakes. Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. chickpea flour
- 1 and 1/4 Art. water
- 1/8 tsp ground cumin
- 1 tsp salt
- 1.5 tbsp. l olive oil
- Oil for frying (canola or grape seed)
- Olive oil and sea salt for lubrication
Recipes with similar ingredients: chickpea flour, cumin, pancakes
Recipe preparation:
- Beat chickpea flour, water, cumin and salt until smooth condition. Add olive oil. Let stand for 2 hours at room temperature or leave overnight in the refrigerator (if you put the dough in the refrigerator, let it heat before baking to room temperature for 2 hours).
- Preheat the grill in the oven to high. In cast iron a pan with a diameter of 23 cm. Heat a small amount of oil, until it starts to smoke. Pour the dough to make a pancake. Fry until the edges begin to brown, then set grill pan. Bake under the grill until the pancake is look ready and not bubbled up.
- Turn the pan over and lay the juice on a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat those same action with the remaining test. Serve the sliced pancakes triangles with fillings.
- Serve with various sauces, such as tzatziki sauce (tzatziki recipe), Greek yogurt with lemon zest and juice, hummus and olives, or with Greek yogurt with by adding a harissa.
