Instructions

1. In a mixing bowl, combine the chickpea flour, water, cumin powder, salt, and black pepper. Whisk until smooth and let it rest for about 5 minutes.
2. While the batter is resting, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes.
4. Stir in the chopped spinach and cook for another 2-3 minutes until the spinach wilts. Remove from heat and let it cool slightly.
5. Once the spinach mixture has cooled, fold it into the chickpea batter until well combined.
6. In the same skillet, add another tablespoon of olive oil and heat over medium heat.
7. Pour 1/4 cup of the batter into the skillet for each pancake. Cook for 3-4 minutes on one side until bubbles form, then flip and cook for an additional 2-3 minutes until golden brown.
8. Repeat with the remaining batter, adding more olive oil to the skillet as needed.
9. Serve warm with your choice of yogurt, tahini, or a fresh salad.