Herbed Chickpea Pancakes

from
1 cup chickpea flour (besan)
3 tablespoons olive oil + more for greasing
2/3 to 3/4 cup water
1/2 teaspoon salt
1 tablespoon fresh rosemary or thyme, chopped
1 tablespoon capers, drained and chopped
1 tablespoon black olives, pitted and chopped


Herbed Yogurt
1 cup full fat yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon minced garlic
3 tablespoons mixed fresh herbs (parsley, rosemary, thyme), finely chopped
1/2 teaspoon sea salt
pepper to taste

Serves 4
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In a large bowl, sift together chickpea flour, salt and herbs. Add oil and water and mix until well combined. The batter should be runny, but not watery. Add chopped capers and olives.

Lightly grease a large frying pan over medium. Pour about 1/4 of the batter into the pan, and shake it so the batter spreads evenly and thinly to all sides. Turn heat down to low and cook until pancake is cooked through and solid, and just slightly browned underneath. Grease pan again and repeat with the remaining batter. Serve immediately with a dollop of herbed yogurt.

Herbed Yogurt
In a medium bowl, combine all ingredients. Stir until well combined and smooth. Ready to serve.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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