Ingredients

• 300 g cooked chickpeas (can be from a can)
• 2 tablespoons liquid from the brine or cooking of chickpeas
• 1 egg
• 1 clove garlic
• 3 tablespoons flour (e.g. chickpea, corn, wheat)
• 1/2 teaspoon baking powder
• 1/3 teaspoon baking soda
• salt, pepper, 1 teaspoon caraway seeds
• 1 tablespoon tahini paste - optional, if you have it
• olive oil or oil (e.g. coconut or other) or clarified butter

Preparation

1. Drain the chickpeas (reserve 2 tablespoons of liquid) and blend in a food processor, not necessarily to a perfectly smooth consistency - small pieces of chickpea can remain.
2. Add the chickpea liquid, egg, grated garlic, flour (previously mixed with baking powder and baking soda), salt, pepper, caraway seeds, and tahini if using. Gently mix the ingredients into a smooth mass.
3. Heat the pan, coat it with olive oil, place about 1 and 1/2 tablespoons of the mixture for each pancake and gently spread to about 1 cm thickness. Fry without flipping for about 1.5 minutes until golden on the bottom and risen. Then flip to the other side and repeat frying.
4. Remove from the pan and repeat with the next portion of pancakes.