Savory Chickpea Flour Pancakes

1. Make the Batter

1. In a medium mixing bowl, whisk together the chickpea flour, ground cumin, turmeric, sea salt, and black pepper.
2. Gradually pour in the 250ml water while whisking constantly until you have a smooth, lump-free batter with the consistency of heavy cream.
3. Let the batter rest for 5 to 10 minutes while you prep the vegetables, allowing the chickpea flour to fully hydrate.

2. Prepare the Sauce

1. In a small bowl, stir together the tahini, minced garlic, and fresh lemon juice. The mixture may seize up slightly.
2. Whisk in 2 to 3 tablespoons of warm water, one splash at a time, until smooth, creamy, and pourable. Season with a tiny pinch of salt.

3. Fold in the Veggies

1. Add the grated zucchini, sliced spring onions, diced red bell pepper, and chopped fresh herbs directly into the rested chickpea batter.
2. Stir well with a spoon until the vegetables are evenly coated.

4. Fry the Pancakes

1. Place a large non-stick skillet over medium heat and brush with roughly 1 teaspoon of oil.
2. Once hot, ladle in about 1/4 cup (60ml) of batter per pancake, gently spreading it out with the back of the ladle into a circle roughly 10–12 cm wide.
3. Cook for 3 to 4 minutes on the first side, until the edges look set and the underside is deeply golden and crisp.
4. Carefully flip with a spatula and cook for another 2 to 3 minutes on the second side until fully cooked through and browned.
5. Transfer to a warm plate and repeat with the remaining batter, adding a light slick of oil between batches.

5. Serve

1. Stack the warm pancakes on plates.
2. Drizzle with the lemon-tahini sauce or serve it on the side for dipping, accompanied by extra lemon wedges.