1 small green chili, deseeded and finely chopped (less if for children)
1/4 cup cooked (could be good-quality canned) chickpea, mashed
2 tablespoons red capsicum, finely chopped
2 tablespoons yellow or orange capsicum, finely diced
2 tablespoons green capsicum, finely diced
1 green onion, bottom white portion, finely diced
1 clove garlic, minced
1/4 teaspoon red pepper flake (less if for children)
1/2 cup chickpea flour/gram flour
1/4 teaspoon baking powder
1/2 cup water
2 tablespoons skim milk
pinch of ground black pepper and salt
heat a medium skillet with a drizzle of olive oil and combine the green chili, chickpeas,
all capsicums, green onion, garlic and red pepper flakes. Cook until softened.
Don’t over-cook. Set aside to cool.
2. In a medium bowl combine the chickpea flour, baking powder, water, milk, pepper and salt. Mix well and combine the vegetables.
3. In a pre-heated nonstick skillet, over medium heat, pour the batter as you would a pancake. Should take approximately 3 to 4 minutes each side. I like to use a small pan to create mini chickpea pancakes. Flip carefully.
4. Set aside and serve with maple syrup, hummus, salsa, mashed avocados, vegetables or labneh. The options are endless!