Linda’s Mediterranean Chickpea Pancakes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sift the chickpea flour into a large bowl with half a teaspoon of salt.

Step 2

Slowly whisk in the sparkling water, making sure there are no lumps.

Step 3

Add 2 tablespoons of olive oil to a large nonstick frying pan ideally 9 to 10 inches in diameter and place over a high heat.

Step 4

When the oil is very hot, almost smoking poor and half the batter swirling the pan around, so it is evenly distributed.

Step 5

Leave over the high heat for two minutes, then turn the heat down to medium and continue to cook for another 1 to 2 minutes until the base is golden and crispy, and the surface has almost dried out.

Step 6

Flip the pancake over and fry for another minute until fully cooked then slide it onto a plate.

Step 7

Add the remaining 2 tablespoons of oil and cook the rest of the batter and the same way.

Step 8

To serve drizzle over a generous amount of extra-virgin olive oil as this helps both the flavor and texture.

Step 9

Seasoned with salt and black pepper, then divide the scallions olives, parsley, and tomatoes between the two pancakes.