Yesterday, I made some savoury chickpea pancakes. Inspired by thinking about Welsh Cakes and iron Griddle cooking I got my electric tortilla maker out from the cupboard and had a go at making these delicious gluten free cakes. Filled with peas, onion, and chilli with just a few spices, they were an amazingly tasty snack.
Ingredients
1 cup chickpea flour (or besan/garbanzo flour)
1 cup water
1 tsp turmeric
1/2 tsp salt
1/2 tsp coarsely ground back pepper
1/4 tsp asafoetida
3 spring onions
1/2 red chilli, mild, chopped
1/4 tsp cumin seed
1/4 tsp ajwain seed
1 tbsp olive oil
1/2 tsp red chili flakes
Some coriander leaves
Some frozen peas
Mix everything together. Heat the griddle and spoon mixture onto griddle surface. Two tablespoons of mixture makes one pancake as shown in the pictures but you could use a frying pan and make one large pancake. Cook for 5 minutes each side. You will see little bubbles in the mixture as the pancake cooks and flip when the first side is fully cooked/ set.
Enjoy!
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