5-ingredient chickpea pancakes with fennel and olives

Step 1/4

• 250 g chickpea flour
• 250 ml water
• 2 tbsp olive oil
• salt
• pepper

• bowl
• whisk

Whisk the chickpea flour, water, and a third of the olive oil. Season with salt and pepper and set aside.

Step 2/4

• ½ bulb fennel
• 1 clove garlic
• 60 g jarred pitted green olives
• 15 g mint
• 2 tbsp olive oil
• salt
• pepper

• nonstick pan
• cutting board
• knife
• spatula

Thinly slice the fennel (setting any fronds aside for garnish), chop the garlic, and halve the olives. Roughly chop the mint and set aside. In a nonstick pan over medium heat, add half of the remaining olive oil. Fry the fennel until translucent, approx. 8 min. Season with salt and pepper and add the garlic, olives, and a third of the mint. Continue to sauté until fennel is soft but not mushy, approx. 5 min. more. Remove from heat and set aside.

Step 3/4

• 2 tbsp olive oil

In the same pan, add some of the remaining olive oil and half of the chickpea batter. Fry for approx. 5 min. then flip and fry for another 5 min. Remove and add more olive oil and repeat with the remaining half of the batter.

Step 4/4

Top each pancake with half the fennel and olive mixture, mint, and any fennel fronds. Enjoy!

Enjoy your meal!