CHICKPEA PANCAKE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.
CHICKPEA PANCAKE WITH WILTED GREENS, FENNEL, AND OLIVES
This savory gluten-free vegetarian cross between a crepe and an omelet can be made in one pan, maximizing efficiency for a healthy weeknight meal.
Provided by Alaina Sullivan
Yield 2 servings
Number Of Ingredients 24
Steps:
- Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.
- Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.
- Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12-15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.
- Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.
- Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.
- Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.
- Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.
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- Whisk the chickpea flour, water, and a third of the olive oil. Season with salt and pepper and set aside.
- Thinly slice the fennel (setting any fronds aside for garnish), chop the garlic, and halve the olives. Roughly chop the mint and set aside. In a nonstick pan over medium heat, add half of the remaining olive oil. Fry the fennel until translucent, approx. 8 min. Season with salt and pepper and add the garlic, olives, and a third of the mint. Continue to sauté until fennel is soft but not mushy, approx. 5 min. more. Remove from heat and set aside.
- In the same pan, add some of the remaining olive oil and half of the chickpea batter. Fry for approx. 5 min. then flip and fry for another 5 min. Remove and add more olive oil and repeat with the remaining half of the batter.
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