Savory Chickpea Pancakes with Fresh Herbs

Prepare the Batter

1. In a medium bowl, whisk together the chickpea flour, salt, cumin, and black pepper.
2. Gradually pour in the 200ml of water along with 1 tablespoon of olive oil, whisking vigorously until you have a smooth, lump-free batter with the consistency of heavy cream.
3. Fold in the sliced spring onions and chopped fresh parsley, reserving a pinch of fresh herbs for garnish.
4. Let the batter rest on the counter for 10 to 15 minutes so the chickpea flour hydrates completely.

Fry the Pancakes

1. Heat 1 teaspoon of olive oil in a non-stick skillet or cast-iron pan over medium heat.
2. Once hot, ladle in roughly a quarter of the batter, swirling the pan gently to spread it into a pancake about 15 cm wide.
3. Cook for 3 to 4 minutes, until bubbles form on top, the surface looks set, and the underside is deeply golden and crisp.
4. Flip the pancake carefully with a spatula and cook for another 2 to 3 minutes on the second side until browned.
5. Transfer to a warm plate and repeat the process with the remaining batter, adding a small drizzle of oil to the pan before each pancake.

Serve

1. Stack the warm pancakes on plates.
2. Serve immediately topped with a generous spoonful of Greek yogurt, a drizzle of good olive oil, and the reserved fresh herbs.