Vegan savory chickpea pancakes

Ingredients for 2 servings:

• 150 g chickpea flour
• 300 ml water
• 2 tbsp flaxseed
• ½ tsp kala namak (optional salt)
• 1 handful of parsley (optional 1 tbsp dried)
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Grind the flaxseeds if possible (ground ones work too). Finely chop or slice the parsley. Place the chickpea flour, flaxseeds, salt, and parsley in a sufficiently large bowl. Add the cold water and mix with a whisk or a mixer until there are no lumps left. Let it stand for 20 minutes. Heat the pan over medium heat, pour a little oil into the pan, and ladle the batter into the pan. For large pancakes, add enough batter to the entire pan, or for small pancakes, scatter small blobs around the pan. Once the batter has set on top, flip the pancakes and continue cooking. You can flip them several times depending on how browned you want them. Smaller pancakes are easier to flip. Repeat this process until you use up all the batter. Serve warm with a dip.