This recipe is great not just because it is cheap and healthy, but also because it requires very little washing up. I would happily slave away over a stove for hours on end, but on facing a sink full of pots and pans all heavy with grease, my poor little heart melts.
However, this recipe merely asks for a can. The can that the chickpeas come in, nonetheless. It also asks for a pan to fry the mixture in, a hand blender to blitz up the chickpeas and a bowl to mix the batter in, but let’s not get pedantic.
1 can of chickpeas
1 tsp coriander
1 tsp cumin
1 tbsp parsley
1 tsp chilli flakes
2 spring onions, chopped
Salt and pepper
Tip out half of the chickpeas and blitz them up using a hand blender. Pour the slush into a bowl and add the rest of the chickpeas.
Using the empty chickpea can, measure out half a can of milk and add it to the bowl, before doing the same with the flour. Crack an egg into the bowl, then add the coriander, cumin, parsley, chilli flakes, spring onions and salt and pepper. Stir it all up to create a batter – if the consistency is too thick, add more milk; if it’s too thin, add more flour.
Put a frying pan or griddle on a medium heat and pour in a glug of oil. When the pan is warm, ladle the mixture in, forming small pancakes about the size of a coaster.
Serve with a salad and some fried halloumi. Dreamy.