by Ed Halmagyi


  • 1 cup chickpea flour
  • 2 Tbsp plain flour
  • 1 tsp fine salt
  • 1 tsp freshly-milled black pepper
  • ½ ground cumin
  • 1 cup iced water
  • 2½ Tbsp extra virgin olive oil
  • salt flakes and freshly-milled black pepper, chopped rosemary and extra virgin olive oil to serve


1 Preheat grill to high. Combine the flours, salt, pepper and cumin in a large bowl and stir to combine. Pour in the water and oil, then whisk until smooth.
2 Set a large non-stick frying pan over a high heat until smoking, then pour in a large ladleful of the batter and swirl to coat the bottom of the pan. Set under the grill and cook until beginning to black. Turn out and serve with salt, pepper, chopped rosemary and olive oil.

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