Recipe courtesy of Stephen Kalt

Chick Pea Pancake

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe


1 egg

2 cups chick pea flour

1 cup milk

1 tablespoon ground cumin

4 ounces chick pea puree

4 ounces olive oil

2 teaspoons chopped parsley

2 teaspoons chopped fresh coriander

8 ounces pure olive oil

4 teaspoons currants


  1. Mix egg, flour, milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional milk or flour. Add virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3 inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4 inch thick. Sprinkle currants on bubbling side and turn when brown. Brown evenly on both sides.