Ricotta and Plums
Active: 10 minutes
Total: 10 minutes
Chickpea Pancakes (Cecina) with Avocado Salad
Active Time: 20 minutes Total Time: 50 minutes Serves: 4
Vegan Gluten Free
Ingredients
- 1 cup chickpea/garbanzo bean flour
- 1¼ cups water
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 1 smallish cucumber, cut into ½-inch pieces
- 1 cup grape tomatoes, halved
- ½ jalapeño, seeded and sliced
- 2 avocados, diced
- ¼ cup loosely packed fresh mint leaves, torn
- 2 tablespoons fresh lemon juice
- ¼ teaspoon freshly ground black pepper
Instructions
In a blender, combine the chickpea flour, water, 2 tablespoons of the oil, and ¼ teaspoon of the salt. Blend for about 30 seconds, or until smooth. Let stand for 30 minutes (it will thicken as it sits). Give it one more whirl just before using.
In a medium bowl, combine the cucumber, tomatoes, jalapeño, avocados, mint, lemon juice, pepper, and the remaining 1 tablespoon oil and ¼ teaspoon salt. Gently stir to combine.
Heat a 10 or 12-inch cast iron skillet over medium-high heat until it’s nice and hot. Add about 1 tablespoon of oil (or enough to thinly coat the bottom of the skillet). Scoop about 1/3 cup of the chickpea batter into the skillet and quickly swirl the skillet to make a thin pancake. Cook 1 to 2 minutes until the underside is golden brown, flip and cook 1 minute more. Transfer to a plate and fold into quarters. Repeat with the remaining oil and batter.
Serve each pancake with the avocado salad.
step by step
/01/
Quarter the cucumber lengthwise then cut crosswise into small pieces. Halve the tomatoes.
/02/
Seed the jalapeño and slice.
/03/
Dice the avocados in their skin then scoop out.
/04/
In a medium bowl, combine the cucumber, tomatoes, jalapeño, avocados, mint, lemon juice, pepper, 1 tablespoon oil, and ¼ teaspoon salt. Gently stir to combine.
/05/
Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon oil (or enough to thinly coat the bottom of the skillet). Scoop about 1/3 cup of the chickpea batter into the skillet and quickly swirl the skillet to make a thin pancake.
/06/
Cook 1 to 2 minutes until the underside is golden brown, flip and cook 1 minute more. Transfer to a plate and fold into quarters. Repeat with the remaining oil and batter.
/07/
Serve each pancake with the avocado salad.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/chickpea-pancakes-cecina-with-avocado-salad
