Chick Pea Pancake Recipes

CHICKPEA PANCAKES RECIPE

Steps:

• In a mixing bowl add the chickpea flour and then slowly add the water, whisking continually, to form a smooth, lump-free batter. Set aside.
• In a frying pan, heat 1/2 tbsp of the oil over a medium-high heat. Add the carrot, pepper, onion, turmeric and cumin seeds. Reduce the heat to medium-low and cook until softened (around 4-5 mins)
• Add the carrot mixture to the chickpea batter along with the chopped coriander and salt (if using). Stir until fully combined.
• Heat a non stick frying pan over a medium-high heat. When hot add a drizzle of the olive oil (or alternatively use a spray oil). Add a tablespoon of the batter to the pan and use the back of your spoon to spread it out a little (to make them thinner) Repeat to fill the pan. (*See Note 3)
• Cook for around 2 minutes on each side (this will vary depending on the pan, heat and how thin your pancake is). You want to look for bubbles forming (see above picture) and your pancakes should be able to be flipped easily.
• Remove pancakes from the pan and repeat with the remaining mixture.

CHICKPEA PANCAKE

Steps:

• Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.

CHICK PEA PANCAKE

Steps:

• Mix egg, flour, milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional milk or flour. Add virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3 inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4 inch thick. Sprinkle currants on bubbling side and turn when brown. Brown evenly on both sides.

CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD

Steps:

• Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
• Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
• Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
• Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.

FAINá (CHICKPEA FLOUR PANCAKE)

Steps:

• Double-mill the dried chickpeas, once very coarse and a second time fine. You can also use store bought chickpea flour.
• Mix in the water and the optional sourdough starter. Cover and let the batter sit a minimum of 2 hours and ideally overnight.
• For a not-sour pancake, don't add the sourdough starter and limit the rest time to 12 hours. For a mildly sour/fermented pancake, add the sourdough starter but refrigerate the batter overnight, or skip the sourdough starter and rest the batter for about 24 hours. For a very sour pancake, add the sourdough starter and leave the batter at room temperature overnight, or skip the sourdough starter and leave the batter at room temperature for 3-4 days.
• After the rest, add the salt and pepper to the batter and mix thoroughly.
• Preheat your oven to 450F, with one shelf below the middle and another shelf higher than the middle of your oven.
• Put the olive oil into a cold 10-inch skillet, cast iron or stainless steel, and heat it on the stove. Don't let the oil get to the point of smoking. I have an infrared thermometer and found 360F worked well.
• Add the batter to the skillet and let it cook until the edges curl in a bit, 1-3 minutes.
• Carefully transfer the skillet to the lower shelf of your hot oven.
• Bake for about 25 minutes (10 minutes on the lower shelf and another 10-15 minutes on the higher shelf).
• Use a metal spatula to separate the fainá from the base of the skillet; then leave it in the skillet to cool for about 10 minutes.
• Transfer to a cutting board and serve. Fainá reheats well in a toaster oven or on a fry pan, but is also tasty cold.