– 3/4 C of chickpea flour – 3/4 C of water – 1/2 tsp of salt – 1/4 tsp of cumin, ground – 1/8 tsp of cayenne pepper (or more to taste) – 1/4 tsp of turmeric, ground – 1/4 C of finely chopped yellow onion – 1 tsp of fresh ginger, finely chopped, minced, or grated – 1/4 C of sliced crimini/or white mushrooms (or spinach or chopped greens) – 1/4 C of fresh cilantro, chopped (or parsley) – 1-2 tbsp of medium-high heat oil (avocado, canola, grape seed, refined coconut)
Heat oil in a skillet (non-stick or well-seasoned cast iron is good here), and when oil is hot, add one ladle of chickpea vegetable batter. Swirl pan around to spread batter out slightly. Let cook uncovered for 3-4 minutes on first side until edges begin to dry and curl up a bit. Very carefully, use spatula to lift up and flip over (they can sometimes stick a bit, so just gently lift it up). Cook on other side for 3-4 minutes until cooked through, crispy, and well browned. Repeat with remaining batter.