|10 min||10 min||2|
|1 cup||Chickpea flour|
|2 tsp||Parsley, dried|
|3/4 tsp||Garlic salt|
|1/2 tsp||Coriander, ground|
|1/2 tsp||Onion powder|
|1 dash||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).