My parents were coming over for dinner. That means 2 things: 1)I need to tone down the spices and 2)they will not be that critical but I will know exactly what they think of what I make. The lesson I have learned, most of all, is know your audience. With that said, I need to create something that has a depth of flavor without being to heavily spiced. Good idea, go with marinating. Marinating will infuse flavor and moistness in to the dish without being overpowering.
- 1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
- 2 garlic cloves
- 1 tablespoon rosemary
- 3 large eggs
- 6 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons all purpose flour
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon baking powder
- 4 – 6 tablespoons (or more) canola oil
Blend garbanzo beans, garlic, and rosemary in your food processor to coarse paste.
Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth.
Add flour, cumin, salt, pepper, and baking powder and blend.
Pour batter into bowl.
Heat 4 tablespoons canola oil in heavy large skillet over medium-high heat until hot. Working in batches, drop batter by using a 1/4 cup measuring cup into hot oil.
Cook until golden, about 1 – 2 minutes per side. Using spatula, transfer pancakes to cooling rack to drain. Add more oil to skillet as necessary and allow to get hot before adding more batter. Transfer pancakes to a cooling rack.
I cooked mine ahead of time. So 20 – 30 minutes before serving, I put them in a 275 degree oven. Enjoy!