| 10 | 20 | 242 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 1 cup | Chickpea flour |
| 2 tsp | Parsley, dried |
| 3/4 tsp | Garlic salt |
| 1/2 tsp | Cumin |
| 1/2 tsp | Coriander, ground |
| 1/2 tsp | Onion powder |
| 1/4 tsp | Baking soda |
| 1/2 cup | Water (warm) |
| 2 tsp | Lemon juice |
| 1 tbsp | Coconut oil (for frying) |
Step 1: Combine the chickpea flour, dried parsley, garlic salt, cumin, ground coriander, onion powder, and baking soda in a medium or large bowl and mix well.
Step 2: Mix in lemon juice and warm water. Let sit for about ten minutes. The batter should be fairly thick, but not solid.
Step 3: Lightly oil a frying pan with coconut oil. Over medium heat, use a tablespoon to drop batter into the frying pan and spread slightly with the back of the spoon. Cook for three minutes, flip, then cook for an additional two minutes.
Step 4: Serve with a side salad, on their own with dipping sauce (lemon tahini*, tzatziki, etc.), or stuff into a pita with tzatziki, cucumber and tomato slices, lettuce, pitted olives, and feta cheese!
* For the lemon tahini dipping sauce, mix tahini and lemon juice at a 2:1 ratio (2 Tbsp tahini: 1 Tbsp lemon juice).
| Meat Alternative | 2.3 |
