Chickpea pancakes are what I turn to when I need a 10-minute meal and haven’t bothered to stock my pantry. They are sort of like a pancake and sort of like a flatbread and sort of like an omelette. Which is I know not the most enlightening description. But they’re fast, savory, and don’t require measuring anything. Depending on what veggies I put in them, I like to serve them with a little salsa, sriracha, or tampenade as a dipping sauce.
A couple handfuls of chopped veggies (onion, artichoke hearts, tomatoes, peppers, mushrooms, olives all work well)
A dab of chili paste
A little salsa, pesto, or tampenade, if you have it
- Add some garbanzo flour to the veggies (as much or a little more flour than you have veggies).
- Stir in water until the texture of the batter is about like pancake batter. Season as desired. (But DO NOT taste the batter at this point--raw garbanzo flour tastes like poison. Bad bad poison.)
- Brush a nonstick pan with a little oil, and heat over medium-high.
- Spread batter to fill the bottom of the pan. Cover and cook for a few minutes.
- Uncover, flip, and continue cooking (flipping again if needed) until the outside is flecked with crispy brown spots.