Simple to make and so tasty!
?? Chickpea Cumin Pancakes w/ Mediterranean Salsa ??
I love Pancake Day and this savoury chickpea pancake is a winner!
Loads of Mediterranean goodness and flavours – think parsley, olives, garlic, chilli peppers, lemon, avocado, tomatoes, evoo – all chopped and tossed together, then piled on top of a warm cumin and chickpea flour pancake that’s the easiest thing in the world to make!
I like to add some crumbled feta on top of the just-cooked warm pancake, so it softens and lightly melts ?
Ridiculously simple to make and good for you ✅
This naturally gluten free chickpea flour, often called Gram or Besan flour, is full of goodness – fibre and minerals.
I first tried this pancake in Tuscany on my trip last year. I was in Sienna visiting the stunning La Torre alle Tolfe to check it out for my Women’s Wellness Retreat in June (It didn’t have cumin seeds in it, that’s my add in ?) In Tuscany the pancake is called ‘cecina’ named after the chickpea flour, as the word for chickpeas in Italian is ‘ceci ‘, so Cecina means ‘made of chickpeas’. Later on I saw a recipe by Hetty McKinnon in the Guardian Australia (Hetty is author of the fab cookbook ‘Family’) Her recipe for Socca Pancakes inspired me to make my own too! (Socca is French name for similar ingredient pancakes)
Here’s the RECIPE:
Makes about 5 pancakes using a 20cm diameter frypan
FOR THE PANCAKES
? 1 cup chickpea flour ( often called Gram or Besan)
? 1 cup water
? 1 heaped teaspoon cumin seeds
? 1 tablespoon extra virgin olive oil ( plus a bit more for frying)
? Good pinch of salt and grind of pepper
FOR THE SALSA
? 1 handful parsley, chopped
? 4 cherry tomatoes, chopped
? ½ long red chilli/pepper (mild heat), finely chopped
? 1 avocado, stoned peeled and chopped
? juice from 1 lemon
? 1 small garlic, peeled and finely chopped
? 6 walnuts, chopped
? 6 Kalamata black olives, stoned and chopped
? 1 dessert spoon extra virgin olive oil
? salt and pepper to taste
? optional – feta cheese
HOW TO MAKE:
? Mix the flour and water together in a bowl or jug; Use a fork/ whisk to get rid of any lumps. Stir through the other pancake ingredients. Leave to one side (or overnight too) whilst you prepare the salsa.
? Chop the salsa ingredients roughly or finely, depending on the look you want.
? Warm a 20cm diameter frypan, add a drizzle of extra virgin olive oil and pour in enough of the pancake mixture to thinly coat the bottom of the pan.
? Cook until bubbles appear in the pancake mixture and the liquid is almost cooked firm, about 1 minute, then turn (rather than flip) and cook on the other side for another 20 seconds or so.
? Tip out onto a warm serving plate, crumble over the feta (if using) to warm and melt , then pile on the salsa.