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6 Serves
90 Mins
Preheat your oven to 175°C and grease a baking pan with a small amount of vegetable oil.
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Vitamin K
12 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
180 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
354 mg / 4,700 mgSodium
29 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a large mixing bowl, whisk together the chickpea flour, salt, and a pinch of cumin until well combined.
Gradually add water and vegetable oil to the dry ingredients, whisking constantly to ensure a smooth, lump-free batter.
Pour the batter into the prepared baking pan and bake for 60-70 minutes until the top is golden brown and set.
36
g99
g17
g
