ingredients

250 g Chickpea Flour 200 g manitoba flour 2 tbsp sesame seeds herbs 1 tbsp dried garlic 1 dl sesame raw oil (cold pressed) salt lukewarm water

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Chickpea flour is very absorbent, I always add some wheat, buckwheat, rice flour to it…just other flours. But manitoba has worked best for me. These pancakes are quick, flavorful, tender and great for a quick lunch with a salad and some hole. Plus, chickpeas are a very healthy legume and the flour can be bitter, but it’s interesting to add them to pancakes, dough, soups…they taste great to me. Nutty.

1.

Sieve the finely ground chickpea flour into a bowl. Add oil, salt, sesame seeds, chopped herbs – in my case I used chives, minced garlic and a little – about half a deciliter of lukewarm water.

2.

Stir the fingers, let stand for a minute. Add the manitoba – wheat flour carefully while kneading so that the dough is soft like linzer, it should not spread, break or stick. Add a little water or flour as needed. This is why I write “about” the amount, because I have experience with different chickpea flours myself and even wheat manitoba is not the same from every manufacturer.

3.

Roll out the dough immediately on a floured board to a thickness of 3-5mm. Cut out pancake shapes at will, I used ravioli rounds about 6cm in diameter. I toasted them on a grill pan. with a little olive oil on each side for about half a minute. I wanted to make these fritters vegan, but if you want, use more ghee and a little sea salt for the topping.

4.

Recipe for the dip can be found here

5.

Recipe for spring wild lettuce again here.