Chickpea Pancakes with Brinjals, Tomatoes & Labneh from Food That Loves You Back
chickpea pancakes served with lightly fried brinjals, fresh and sundried tomatoes, labneh and spinach. A recipe from Food That Loves You Back by Amarae Vercuil.
- 1 cup chickpea flour
- 1 cup lukewarm water
- 1 tablespoon olive oil
- 1 teaspoon pink salt
- 1 medium brinjal
- olive oil for frying
- ¼ cup labneh or smooth cream cheese
- 4 marinated sundried tomatoes
- 4-6 rosa tomatoes cut in half
- baby spinach leaves
- olive oil
Place all the ingredients in a bowl. Whisk until smooth. Set aside to rest for atleast 20 minutes, or refigerate overnight. (If chilled, remove from the fridge 10 minutes before cooking).
Heat a small non-stick pan over medium heat. Pour a teaspoon of olive oil into the pan and use a paper towel to spread it out. Ladle 1/2 cup batter into the pan. Cook for 2 minutes, flip and cook on the opposite side. Repeat with the remaining batter, to make 4 pancakes.
Slice the brinjal thinly, place in a collander, sprinkle with salt and leave for 10 minutes to allow excess moisture drain. Rinse and Pat dry.
Heat 2 tablespoons of olive oil in a nonstick pan and fry the brinjals in batches until golden brown. Drain on a paper towel and pat dry.
Spread 1-2 tablespoons of labneh or cream cheese over each pancake. Top with slices of pan-fried brinjal, slice sundried and fresh tomatoes, and baby spinach leaves and finish with a drizzle of olive oil.