Savory Chickpea Pancakes with Caramelized Onion Jam and Minted Yogurt

Ingredients

• •1 cup chickpea flour
• •1/2 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon turmeric powder
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •3/4 cup water
• •2 tablespoons olive oil, divided
• •1 large onion, thinly sliced
• •1 tablespoon balsamic vinegar
• •1 teaspoon brown sugar
• •1 cup Greek yogurt
• •2 tablespoons fresh mint, finely chopped
• •1 teaspoon lemon juice
• •Salt and pepper to taste
• •Fresh mint leaves for garnish (optional)

Instructions

1. 1

   In a mixing bowl, combine the chickpea flour, ground cumin, ground coriander, turmeric powder, salt, and black pepper. Gradually whisk in 3/4 cup water until you have a smooth batter. Let it rest for 10 minutes.

2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, for 15-20 minutes until golden brown and caramelized.

3. 3

   Stir in the balsamic vinegar and brown sugar to the onions. Cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and set aside.

4. 4

   In a small bowl, combine Greek yogurt, chopped fresh mint, lemon juice, and a pinch of salt and pepper. Stir well and set aside for serving.

5. 5

   Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour a small ladleful of the chickpea batter into the pan and spread it gently into a round pancake shape. Cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter.

6. 6

   To serve, place the chickpea pancakes on a plate. Top each pancake with a dollop of the minted yogurt, a spoonful of caramelized onion jam, and garnish with fresh mint leaves if desired.

7. 7

   Serve warm and enjoy as a main course or appetizer.