Chickpea Pancakes With Leeks Squash And Yogurt Recipe 485 Food

CHICKPEA PANCAKE

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 PANCAKES WITH LEEKS, SQUASH, AND YOGURT RECIPE - (4.8/5)

Steps:

• Heat 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high. Add leek, season with kosher salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve. Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, ½ teaspoon kosher salt, and ½ cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat. Heat 1½ tablespoon oil in reserved skillet over medium-high. Add batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼" thick. Batter should spread easily-if it doesn't, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1½ tablespoon oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper. Do ahead: Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.

CHICKPEA PANCAKES

Steps:

• Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
• Heat some ghee (or oil) in a non stick frying pan over medium heat.
• Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
• Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.