serves
4-6
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Chickpeas
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 120 g (1 cup) chickpea flour
- 2 tbsp extra virgin olive oil, plus extra for pan frying
- 1 400 g can chickpeas, drained and rinsed
- 1 onion, roughly chopped
- ½ cup parsley, roughly chopped
- ½ cup coriander, roughly chopped
- 1 long green chilli
- 1 tsp ground cumin
- salt and pepper, to season
- 2 tsp baking powder
Tarator sauce
- 135 g (½ cup) tahini
- 3 garlic cloves, crushed
- 1 lemon, juiced
- ½ tsp salt
To serve
- rocket leaves
- Lebanese pickles
- lemon wedges
Instructions
- Combine the chickpea flour, olive oil and 250 ml (1 cup) water in a bowl and set aside for 10 minutes.
- Place the remaining ingredients in a small food processor and process to a coarse consistency. Transfer to a bowl and mix with the chickpea flour batter and a pinch of salt to a thick batter consistency.
- Heat about 1 cm olive oil in a large non-stick frying pan over medium–high heat. Working in batches, fry ladles of batter for a few minutes on each side or until golden and cooked through.
- For the tarator sauce, blend the ingredients with 125 ml (½ cup) water – the sauce should be a drizzling consistency.
- Top the pancakes with rocket, drizzle with the tarator sauce and serve with pickles and lemon wedges.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chickpeas
