Chickpea flour, also called gram or basan flour, is used in many traditional recipes with delicious results. In Italy it is used to make dished like “panelle” in Sicily, “farinata” in Tuscany and “socca” bread in Liguria. It is tasty, gluten free, and it can easily be used for batters as it acts as an egg substitute. It has a sweet, nutty taste and can sometimes be slightly bitter, although letting the batter rest after mixing it and seasoning it properly seems to get rid of this unwanted feature.
*Disclaimer. Any resemblance to PAC-MAN in this picture is purely coincidental. PAC-MAN and I are not affiliated and I am not even sure he is vegan.
INGREDIENTS FOR 2 PEOPLE
1 cup chickpea flour, sifted
1 cup cold water
1 tsp salt
1/8 tsp paprika
2 tsp cumin seeds
1tsp garlic granules
2 medium onions
¼ cup chopped fresh coriander
2tbsp oil
METHOD
1. Start by sifting the chickpea flour
in a bowl, then add the water slowly until you reach a runny batter consistency.
Add the salt, garlic and paprika and set aside to rest for at least 1 hour.
2. When the batter has rested, heat up
the oven to 180 degrees.
3. In the meantime, slice the onions and
sauté them gently in a pan, with the oil of your choice, alongside the cumin
seeds. Cook until soft, around 5-7 minutes.
4. Unless you are using a silicon mould,
line an oven dish with parchment paper. I used a 21x21 cm dish (8.5x8.5
inches). I would recommend not using a smaller one as the resulting pancake
will be too thick and might not cook properly.
5. Add the onions and coriander to the
batter and transfer to the oven dish.
6. Cook for 30-40 minutes until golden
on top, depending on the size of the dish and your oven. Mine is a bit cranky
so it took me a good 40 minutes to obtain the desired result. As a general rule,
it will be cooked when it comes off the parchment paper easily.
7. This will taste even better after a
night in the fridge, if you have any leftovers.
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