🌿 Savory Chickpea Pancakes with Herbed Yogurt

🥣 Ingredients:

For the pancakes:

• 1 cup chickpea flour (aka besan or gram flour)
• ¾ cup water (add more if needed for consistency)
• 1 clove garlic, minced
• ¼ tsp turmeric
• ¼ tsp ground cumin
• ¼ tsp chili flakes (optional)
• ½ tsp salt
• 1 tbsp olive oil (plus more for cooking)
• ¼ cup chopped scallions or red onion
• ¼ cup chopped spinach or parsley

For the herbed yogurt:

• ½ cup plain Greek yogurt (or coconut yogurt for dairy-free)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp fresh chopped dill, mint, or parsley
• Salt and pepper, to taste

Optional toppings:

• Roasted cherry tomatoes
• Avocado slices
• Poached egg or fried tofu

👩‍🍳 Instructions:

1. Make the pancake batter:
   In a bowl, whisk together chickpea flour, water, garlic, turmeric, cumin, chili flakes, salt, and olive oil until smooth. Fold in scallions and greens. Let sit for 10 minutes.
2. Mix the herbed yogurt:
   Stir all ingredients in a small bowl. Taste and adjust lemon/salt. Chill while you cook the pancakes.
3. Cook the pancakes:
   Heat a nonstick or cast iron skillet over medium heat. Add a bit of oil. Pour in about ¼–⅓ cup of batter and spread it like a crepe. Cook for 2–3 minutes per side, until golden and crisp at the edges. Repeat with remaining batter.
4. Serve:
   Stack the pancakes, top with herbed yogurt and optional toppings like roasted cherry tomatoes or avocado. Garnish with extra herbs and a drizzle of olive oil or chili oil.

💡 Tips:

• For extra crisp edges, use a cast iron pan and medium-high heat.
• Make a big batch of the batter—it stores well in the fridge for 2 days.
• Try adding grated zucchini or carrots for extra veg.