4 Serves
80 Mins
In a large bowl, whisk together the chickpea flour and water until smooth. Let the batter rest for at least 60 minutes to allow the flour to fully hydrate.
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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
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Preheat your oven to 230°C. Place a cast iron skillet in the oven while it preheats to ensure it is very hot.
Carefully remove the hot skillet from the oven and coat the bottom with olive oil. Pour the chickpea batter into the skillet and season with salt and black pepper.
Bake in the oven for 10 to 12 minutes, or until the edges are golden brown and crispy. Serve immediately while hot.
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