Ingredients

How to make it

  • Sift chickpea flour into water.
  • Add salt, olive oil and as much black pepper as you like.
  • Make sure there are no lumps.
  • Let it sit for at least a half hour, up to all day.
  • Preheat your oven to 450-475F--depending on what kind of pan you use and how your oven runs. I used a 12-inch (25cm?) cast iron skillet, so I went with the higher temp.
  • Put 2 tbs. extra virgin olive oil in the skillet, and let it get hot in the oven, around 10 minutes.
  • Pour the batter in carefully, bung it in the oven and cook about 10-15 minutes, until lightly browned on the bottom.
  • When you pour it in, if there are large bubbles on the surface, poke them as they may get bigger while cooking.
  • If you want it nice and spotty brown on top also, turn your broiler on and put the pan 5-6 inches away from it--watch that it doesn't burn!
  • Serve immediately, it will not taste good if left to sit around, with a sprinkling more of black pepper, if you like.

Reviews & Comments 3

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  • eilen 6 years ago
    fuzzy, nope, it's not at all like felafel. It's a Roman/Provencal street food pancake thing. I make felafel from dried soaked uncooked chickpeas, not from chickpea flour. More info here:
    http://www.provencebeyond.com/food/soccadenice.html
    Here's a picture:
    http://www.davidlebovitz.com/archives/2007/10/socca_v10v16v19.html
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  • fuzzy 6 years ago
    it's like felafel, right?
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  • vj 6 years ago
    Ooh, sounds very interesting! I'll try it this weekend!
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