4 Serves
480 Mins
7 g
18 g
15 g
In a large mixing bowl, whisk together the chickpea flour, water, salt, and black pepper until smooth. Cover and let the batter rest at room temperature for at least 4 hours to allow the flour to hydrate.
Ingredients, vitamins, and health benefits
Chickpea Flour
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
135 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
265 mg / 4,700 mgSodium
597 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Preheat your oven to 220°C. Place a round baking dish or cast iron skillet into the oven and add the olive oil, allowing it to heat up for 5-10 minutes.
Carefully remove the hot pan from the oven, pour the rested batter into the pan, and return it to the oven. Bake for 25-30 minutes until the edges are crispy and the top is golden brown.
Remove from the oven, slice into wedges, and serve immediately with an extra sprinkle of black pepper if desired.
Water
Salt
Black Pepper
Olive Oil
Vitamin A
1 µg / 900 µgVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
135 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
265 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41
g6
g30
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Slovakian
ArgentinianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g