Ingredients30 m servings 191
- Stir potato, parsley, tomato, chickpea flour, and egg together in a bowl until well-combined. Stir in cumin, garam masala, black pepper, and salt until batter is thick and evenly-mixed.
- Heat oil in a large skillet over medium heat. Working in batches, drop batter by the heaping tablespoon into hot skillet and cook, turning once, until lightly browned on each side, about 6 minutes.
Per Serving: 191 calories; 11.7 16.9 6 62 93 Full nutrition
ReviewsRead all reviews 3
I used cilantro instead of parsley. I love the garbanzo bean flour and the herbs for flavor! This recipe made for a great breakfast! I'll be making this again!
Wow are these good. They defiantly do not have the taste of a traditional pancake for sure but DH and I really enjoyed the flavour and uniqueness of them. Will be making again.