INGREDIENTS
- 1 cup chickpea flour
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp cumin
- ¼ tsp coriander
- ¼ tsp yellow curry powder
- ½ tsp garlic powder
- ¼ tsp onion powder
- 2 tsp lemon juice
- ½ cup hot water
- ¼ cup olive oil
METHOD
- Whisk to combine the chickpea flour, salt, baking soda, cumin, coriander, curry powder, garlic powder, and onion powder.
- Add the lemon juice and water, and stir to make a thick, lumpy mixture. Let the mixture sit for 10 minutes to give the chickpea flour a chance to hydrate and get even thicker.
- Heat up a non-stick frypan over medium high heat, and add enough olive oil to coat the bottom of the pan.
- Use a spoon scoop to portion out small mounds of the chickpea mixture into the hot oil, then coat a spatula with oil and lightly press the tops form patties.
- Let the patties cook for about 2 minutes on each side until they’re golden brown and puffed up.
- Place on paper towels to drain excess oil. Serve with a sprinkle of salt or some tzatziki.
