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Chickpea Pancakes
Ingredients
- 1 ½ cups plus 2 T chickpea flour, spooned and leveled
- 2 tablespoons chopped fresh dill, plus more for serving
- 3 scallions, chopped
- ¾ teaspoon kosher salt, plus more for serving
- 1 cup water
- 2 tablespoons extra virgin olive oil, plus more for cooking and serving
- 1 cucumber, very thinly sliced
- 1 avocado, sliced
- Freshly ground black pepper
Instructions
- In a medium bowl, whisk together the chickpea flour, dill, scallions, salt, water, and the 2 tablespoons oil.
- In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. For each pancake, spoon in about 2 tablespoons of the batter and space 2 inches apart. Cook for 2 to 3 minutes, until the undersides are golden brown and the batter is just set in the center. Flip the pancakes and cook 1 minute more, or until the pancakes cooked through. Repeat with the remaining batter, adding more oil as necessary (you should get about 12 pancakes).
- Divide the pancakes among plates and top with the cucumber and avocado. Drizzle the cucumber and avocado with a little oil and sprinkle with salt, pepper and dill.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/