I have a question about the recipe "Crispy Chickpea Waffles With Herby Israeli Salad & Harissa Tahini Sauce" from Emma Laperruque. Chick pea waffes - two variations?
Nancy is a trusted home cook.
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Oops. Meant to write more:
1) can this recipe be made as pancakes and, if yes, what changes might you recommend in prep or cooking?
2) have you experimented using gram flour (with or instead of the chick peas) in this recipe? if yes, results? if no, opinion?
Food Writer & Recipe Developer at Food52
Hi Nancy! 1) I haven't tried this recipe in pancake form, but love that idea! Unlike a pancake batter, which you'd just pour into the skillet, you'd have to scoop this batter, then smush it flat with a spatula; I'd also use a little more butter or oil than usual. 2) I didn't experiment with chickpea flour in this recipe. Using that instead of the dried chickpeas would be a pretty big departure—the dried chickpeas are hydrated from soaking and, even after being processed, still relatively chunky. If you're looking for a gram flour pancake, I'd check out this instead: https://food52.com/recipes.... Hope this helps!
Emma- thanks both answers/suggestions. Will experiment. Nancy