Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup chickpea flour
- 1 teaspoon baking powder
- Salt
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 cup soy milk or water
- 1 tablespoon olive oil
Directions
In a bowl, mix the chickpea flour, baking powder, salt, turmeric, and paprika until combined.
The finished batter Gradually add in the soy milk, and mix until the batter is fully combined.
Heat up a skillet on medium heat and add the olive oil. Spread the oil across the pan and let it heat up a little.
Frying the batter Pour the batter into the skillet. Cook until bubbles form in the middle. Then, carefully flip using a spatula.
Cook the other side for about 30 seconds.