| 12 | 50 | 137 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 40 min | 10 min | 5 |
| 1 1/2 cup | Chickpea flour |
| 2 tsp | Coriander, ground |
| 1 tsp | Asafoetida powder (optional) |
| 1 tsp | Sea Salt |
| 1/4 tsp | Baking soda |
| 1 tsp | Cayenne pepper |
| 1 tsp | Cumin |
| 1/3 cup | White onion |
| 1/2 cup | Parsley, fresh (minced fine, or cilantro) |
| 1 piece, 1-inch | Ginger root (minced or grated) |
| 1 1/2 cup | Water |
| 1 tbsp | Ghee |
1. In a bowl combine the dry ingredients.
2. Add the wet ingredients, including water, until you have a semi-thick batter.
3. Whisk until smooth and let sit for 30 minutes.
4. In a crepe pan or non-stick frying pan heat a couple teaspoons of ghee over medium heat.
5. Ladle in enough to make a small pancake, or even thinner like a crepe.
6. Cook until bubbles form on top and its browned underneath. Flip briefly until browned on both sides.
| Meat Alternative | 1.4 |
| Vegetables | 0.3 |
