ITALIAN CHICKPEAS PANCAKE WITH SPICES

This is inspired by Farinata di Ceci, a Sardinian chickpea flour pancake but with a touch of spices and some rice paper for a more intense flavour and crispiness.

I really love this because it's fast, simple, versatile and tasty.

Makes 2 | 10 min prep + 5 h rest + 15 min cook

Batter

• 100 g chickpea flour (sifted to eliminate lumps)
• 150 g water (room temperature)
• ½ tsp ground turmeric
• ½ tsp cracked black pepper
• 1 tsp kala namak black salt (for distinctive eggy aroma)

To cook

• 1 tbsp olive oil (for skillet coating)
• 4 sheets rice paper sheets (2 sheets per omelette)

To serve

• 2 sprigs fresh rosemary (garnish)

Method

1. Place the chickpea flour in a bowl, then pour in the water gradually while whisking until completely smooth and lump-free. Tip: Starting with flour and whisking in water slowly prevents stubborn dry pockets.
2. Cover the bowl and rest the batter in the refrigerator for at least 5 hours or overnight(suggested for better digestion). Tip: Resting hydrates the legume starches, removes raw bitterness, and creates an omelette that digests easily.
3. After resting, whisk in the turmeric, black pepper, and sulphurous kala namak black salt(for a nice egg like kick).
4. Brush a cold non-stick skillet with olive oil. Lay one dry rice paper sheet flat on the pan, then pour half of the batter over the sheet while still off the heat.
5. Place the pan over low-to-medium heat. While the base sets, quickly dip a second rice paper sheet in cold water for 10 seconds and gently press it onto the uncooked top surface.
6. Cook over gentle heat for 4 to 5 minutes until the bottom rice paper is crisp and golden, then flip and cook the other side for another 3 to 4 minutes.
7. Repeat with the remaining batter and rice paper sheets for the second omelette. Garnish with fresh rosemary and serve hot.

Notes

• Uncooked batter keeps refrigerated for up to 24 hours, so make it the night before.
• Cooked omelettes are best eaten fresh, but can be re-crisped in a hot, dry skillet.
• Filling version: scatter garlic-sautéed mushrooms and baby spinach over the wet batter before pressing the top rice paper down.
• No rice paper? Omit it and cook directly in an oiled non-stick pan like a traditional farinata.

Video tutorial and nutritional facts available Vegan Hacks.

Enjoy and let me know what do you think 🙂