Savory Chickpea Pancakes

by Muriel Gravenor
original recipe at The Plantiful Coach

Possibly the easiest recipe you’ll ever come across, these savory chickpea pancakes are about as tasty as they are quick and simple to make. They’re a high-fiber, cholesterol-free alternative to omelettes, with a culinary tradition originating in Italy (apparently) and adopted in various parts of the world.

Savory Chickpea Pancakes

Ingredients

For the pancakes:

• 1 cup chickpea flour

• 1 cup water

• 1 tsp ground cumin (optional)

• 1 tsp ground coriander (optional)

• 1 tsp mixed herbs (optional)

• salt & pepper, to taste

For the filling

• ½ small red onion, chopped

• 100 g mushrooms, sliced

• 1 handful baby, spinach

• 1 medium tomato, diced

• 2 tbsp salsa

Directions:

1. In a medium sized bowl, whisk all the pancake ingredients (chickpea flour, water, spices, herbs, salt and pepper).

2. Heat the oil in a nonstick pan over medium-high heat, and sauté the onions until soft.

3. Add the mushrooms, and sauté until soft.

4. Transfer the onion and mushroom mix to a small bowl.

5. Into the same non-stick pan, pour the pancake batter, leaving a couple of centimeters around the edge.

6. Wait until bubbles form on the surface and that it's slightly dry, then flip.

7. After about 10 seconds, flip onto a plate.

8. Add some spinach (they'll wilt on the hot pancake), the mushroom mix, tomatoes and some salsa.

9. Fold the pancake over (omelette-style) and serve immediately.