Fluffy fermented chickpea pancakes loaded with Odysea Gingate beans, crispy Kalamata olives and a tahini, lemon and Greek Olive Oil vinaigrette. Perfect for a sunny summer lunch.
Serves 4: Ferment time – 12 hours Prep time – 30 minutes
Fermented Chickpea Pancakes
150 g Chickpea flour 200 ml water
1 tsp fresh or dried Rosemary, finely chopped
1 tsp Sweet Paprika
1⁄2 tsp Sea Salt
Tahini, lemon and Greek Olive Oil Vinaigrette
One Odysea Preserved lemon
150 ml Odysea Crete White Label olive oil
2 tbsp lemon juice
1 tsp Dijon Mustard
1 tsp Odysea Pine and Fir Tree Honey
1 tbsp Tahini
4 tbsp Odysea Kalamata Olive oil
100g Big Kalamata Olives, pitted and roughly chopped
One Jar (355g) Odysea Gigantes beans
Two handfuls salad leaves, washed and dried
Pre-Ferment the pancakes by whisking the Chickpea flour and water together in a medium sized glass bowl. Whisk until smooth, then cover with a clean cloth and leave to ferment for 12 hours, or overnight.
The next day, the batter will be slightly aerated and smell lightly fermented. At this point add the rosemary, paprika and salt to season.
Add all of the vinaigrette ingredients to a blender, then blend well to make a creamy and pourable dressing. Set aside until ready to serve or store in the fridge for up to one week.
Heat a medium non-stick frying pan with 1/2 tbsp of olive oil and add one large ladleful of the pancake butter to the pan making a round pancake, the size of a side plate. Cook the pancakes on a medium heat for two minutes on each side and continue with all the batter until you have 4-6 golden pancakes.
In the meantime, cook the Kalamata olive by heating 2 tbsp of the oil in a small frying pan and add the olives when the oil is hot. Cook on a high heat to crisp up the olives, which will take 3-4 minutes, at which point turn off the heat, after which the olives will become crisper when cooled.
To serve the pancakes, place one pancake on each plate, top with 3-4 tbsp of Odysea Gigantes beans, leaves and a few spoonsful of dressing, then sprinkle with the crispy olives. Enjoy!
TIP – make the pancake batter, dressing and crispy olives ahead of time, then enjoy for lunch through the week, storing the pancake batter in a glass jar in the fridge with the vinaigrette in another jar and olives in a sealed jar outside of the fridge.